TX 

551 



fe 



U, S. DEPARTMENT OF AGRICl R-E. 

OFFICE OF EXPERIMENT STATIONS— EULLET - 

A. C. TRUE, Dire- 



[DIETARY STUDIES AT THE GOVERNMENT 

HOSPITAL FOR THE INSANE, 

WASHINGTON, I). 0. 



BY 



H. A. PRATT and R. D. MILNER. 




KSM5, 



WASHINGTON: 

GOVERNMENT PRINTING OFFICE, 
19 4. 




Glass A A, 5T r/ 

Book -7^ 



731 



U. S. DEPARTMENT OF AGRICULTURE. 

( 

OFFICE OF EXPERIMENT STATIONS— BULLETIN NO. 150. 

A. C. TRUE, Director. 



sri f 



DIETARY STUDIES AT THE GOVERNMENT 

HOSPITAL FOR THE INSANE, 

WASHINGTON, D. C. 



BY 



H. A. PRATT and R. D. MILNER. 




WASHINGTON: 

GOVERNMENT PRINTING OFFICE. 

1904. 



•onogripi 






OFFICE OF EXPERIMENT STATIONS. 

A. C. True, Ph. D., Director. 

E. W. Allen, Ph. D., Assistant Director and Editor <>f Experiment Station Record. 
C. F. Langworthy, Ph. I)., Editor and Expert on Foods and Animal Production. 

NUTRITION INVESTIGATIONS. 

W. O. Atwater, Ph. D., Chief of Nutrition Investigations, Midclletoivn, Conn. 
C. D. Woods, B. S., Special Agent at Orono, Me. 

F. G. Benedict, Ph. D., Physiological Chemist, MMdletown, <'<nni. 
R. D. Milner, Ph. B., Editorial Assistant, Middletown, Conn. 



MAR 31 19C8 
D. of 0. 



LETTER OF TRANSMITTAL. 



U. S. Department of Agriculture, 

Office of Experiment Stations, 
Washington^ D. (?., September 8, 1904- 
Sir: I have the honor to transmit herewith, and to recommend for 
publication as Bulletin No. 150 of this Office, a report of dietary studies 
carried on at the Government Hospital for the Insane, Washington, 
D. C, by H. A. Pratt and R. D. Milner. 

The investigation covers 26 studies, four of which were made with 
officers and attendants and the remainder with patients. These investi- 
gations are interesting as affording data for use in determining dietary 
standards and also have a decided practical value, since the knowledge 
gained by a study of food conditions made it possible to suggest 
improvements in the institution diet which were immediately carried 
out, with the result that a considerable saving was possible without in 
any way lowering the quality of the diet. In plan and scope these 
investigations were very similar to those which were carried on for 
the New York State Commission in Lunacy by Prof. W. O. Atwater, 
chief of nutrition investigations, and the stud} r forms a part of the 
investigations on the food and nutrition of man conducted under his 
immediate supervision. The statistics were gathered by Mr. Pratt 
and the calculations were made under the supervision of Mr. Milner. 
In planning the details of the investigation Mr. Pratt was in frequent 
consultation with Dr. C. F. Langworthy of this Office. Mention 
should be made of assistance rendered by Mr. A. B. Albro in the 
preparation of the report. 

Respectfully, A. C. True, 

Director. 
Hon. James Wilson, 

Secretary of Agriculture. 

3 



CONTENTS. 

Page. 

Introduction 7 

Patients 7 

Officers and attendants 8 

Hospital buildings 8 

The storeroom and kitchens - - 9 

System of feeding 11 

The dietary studies 12 

Experimental methods *. 13 

Dietary study No. 364 — Chronic male patients 19 

Dietary study No. 365 — Attendants and employees 24 

Dietary study No. 371 — Sick and bedridden male patients 27 

Dietary study No. 366 — Male patients, mostly invalids ... 30 

Dietary study No. 367 — Male patients, nonworkers 33 

Dietary study No. 368 — Male patients, acute cases 37 

Dietary study No. 369 — A ttendants, house girls, etc 38 

Dietary study No. 370 — Attendants, house girls, etc 40 

Dietary study No. 372 — Male patients, criminal insane 42 

Dietary study No. 373 — Male patients, criminal insane 45 

Dietary study No. 374 — Male patients, negroes 47 

Dietary study No. 375 — Infirm male patients 50 

Dietary study No. 376 — Disturbed male patients 52 

Dietary study No. 377 — Chronic male patients 53 

Dietary study Nft. 378 — Aged chronic male patients 55 

Dietary study No. 379 — Disturbed male patients 57 

Dietary study No. 380 — Quiet chronic male patients 58 

Dietary study No. 381 — Male patients, young and orderly 59 

Dietary study No. 382 — Male patients, young, quiet, and orderly 61 

Dietary study No. 383 — Chronic male patients and idiots 62 

Dietary study No. 384 — Male patients, not violent 63 

Dietary study No. 385 — Male patients, quiet, chronic 64 

Dietary study No. 386 — Male patients, quiet, chronic 65 

Dietary study No. 387 — Male parole patients 66 

Dietary study No. 388 — Male parole patients 68 

Dietary study No. 389— Officers and employees 69 

Food issued from the storeroom 71 

Summary and discussion 72 

Amounts of food consumed anil adequacy of the diet 76 

Amounts of food wasted and economy in utilization of food 82 

Dining-room or table waste 83 

Kitchen waste 87 

Total dining-room and kitchen waste 88 

Prevention of waste 89 

Appendix 93 

Statistics of food used 93 

Statistics of food issued from storeroom for one year 148 

Percentage composition of foods used 151 

Statistics for computing the percentage composition of the cooked foods 

used in the dietary studies 157 

5 



ILLUSTRATIONS. 



Page. 

Plate T. Detached kitchen, Government Hospital for the Insane 10 

II. Attendants' dining room, detached kitchen building '24 

6 



DIETARY STUDIES AT THE GOVERNMENT 
HOSPITAL FOR THE INSANE. 



INTRODUCTION. 

The series of studies herein reported were made at the U. S. Gov- 
ernment Hospital for the Insane, which is situated on the Anacostia 
River, on an elevation overlooking- the cit}^ of Washington, D. C. 
This institution is designed primarily for the benefit of persons who 
have become insane while performing Government duty as soldiers and 
sailors, although all the insane of the District of Columbia are also 
committed there. 

The hospital seemed especially well adapted for carrying on dietary 
studies because, as explained below, the patients were of an excep- 
tionally good class. In similar investigations at other institutions it 
has been found especially difficult to obtain correct data where the 
patients were violent or hostile. The interest in such work manifested 
by Dr. A. B. Richardson, who was then superintendent of the hospital, 
made it possible to undertake this series of investigations, in which 
the Government Hospital and the Office of Experiment Stations coop- 
crated, and the experimental work was very largely carried on during 
the fiscal year 1902-3. Doctor Richardson's death occurred before the 
results were finally prepared for publication. His successor, Dr. 
W. A. White, recognized the importance of the work undertaken and 
gave it his active support. A summary of the investigations reported 
in this bulletin has appeared in a report of the hospital?" 

PATIENTS. 

The institution had at the time about 2,200 patients, of whom 1,075 
were men and 525 were women. The majority of the men patients were 
soldiers and sailors, a large number being veterans of the civil war. 
The women were very largely patients committed from the District of 
Columbia. The general class of male patients of this institution dif 
fered in several respects from the average found in State institutions. 
First, they were very largely men who have become incapacitated in 
military service; that is, they came from a bod}^ of men who were 

«Rpt. Govt. Hospital Insane 1908, p. 7. 



chosen originally because of good physical condition. Again, they 
seemed to be, as a rule, patients of rather a milder type than is gen- 
erally found in State hospitals, the proportion of violent and untidy 
patients being comparatively small. They appeared also to be rather 
above the average as regards education and general intelligence. The 
women patients were of about the same class as is found in most pub- 
lic institutions of a similar character. 

In general, it might be expected that the patients here would be 
better clothed, better fed, and have more comforts and privileges than 
patients in State institutions, a large proportion of whom are paupers, 
and such was believed to be undoubtedly the case. Taken as a whole, 
it may be said that the amount of work done by the patients in this 
institution was smaller than that in the public State hospitals. The 
institution, however, makes a large quantity of clothing and mattres- 
ses, but no goods are made for sale outside the hospital, and much of 
the work which, in other institutions, is commonly done by patients 
is done here by hired helpers. Moreover, a large number of the 
patients who do work receive wages, which is not generally the case 
in similar institutions elsewhere in the United States. 

OFFICERS AND ATTENDANTS. 

The officers and attendants of the institution numbered about 660, of 
whom about 215 were women. The staff of attendants is well ordered 
and organized and seems to be particularly well fitted for the care of 
the patients. The school for trained nurses furnishes thoroughly 
competent men and women nurses, while there can be no doubt as to 
the high ability of the physicians in attendance. 

Too much credit can not be given to the attendants and subofficers 
for the kind and careful assistance rendered during the progress of 
these studies. It was gratifying to feel that the cooperation of the 
whole force could be relied upon and that they were genuinely inter- 
ested in the success of the studies. The kitchen help also rendered 
most efficient and willing service. 

HOSPITAL BUILDINGS. 

The grounds of the institution are large and very beautifully laid 
out. The hospital buildings are modern, and at the time of the inves- 
tigations consisted of the following: The Toner group, comprising the 
Toner and Oaks building and the Toner general kitchen; the Howard 
Hall department, comprising Howard Hall, West Lodge, and the 
annex building; the west side department, comprising all the male 
wards situated in the Garfield, Dawes, and center buildings; the east 
side department, which had the care of all the female patients of the 
institution; the Allison buildings, for sick and decrepit patients; and 



the detached buildings department, which comprised a number of 
buildings accommodating some 600 men. Besides the buildings in- 
patients there was a general kitchen and steam power house, an electric 
power house, a storeroom, a laundry, and various trade shops, such as 
a carpenter's shop, blacksmith's shop, and others, where such patients 
as it seemed desirable were employed. In addition to these a number 
of new buildings have recently been completed. 

There were in the whole institution about 70 wards, 57 for men and 
13 for women. There were also a large number of dining rooms for 
attendants, outside help, and colored employees, besides the private 
quarters of the various heads of departments. 

THE STOREROOM AND KITCHENS. 

When supplies ordered for the institution are received they are 
placed at once in the general storeroom, or " store," as it is called. 
This is organized on somewhat the plan of a department store, there 
being a grocery department, a meat department, and a tailoring and 
clothing department, each under a separate head. When any kitchen, 
ward, dining room, or other department of the hospital desires that a 
given article be disbursed to it, the head of that department fills out a 
blank stating the article desired, which blank is placed in the hands of 
the storekeeper, who issues or directs the issue of the article, the blank 
being signed and filed with the bookkeeper. From these blanks are 
made up the ledgers, which show the quantities of foods disbursed to 
the different kitchens. 

The "general kitchen" is the largest at the institution, and, except 
for those in the Toner, Allison, and "detached buildings" depart- 
ments, supplied food for the whole institution. It is situated close 
by the general storeroom, or store, and contains, besides the kitchen 
proper and the scullery, the bakery and two dining rooms. The build- 
ing is approximately in the center of the half circle of buildings which 
are supplied from it. Nearly all the food is sent out through tunnels 
on cars to the different dining rooms and wards. 

The kitchen itself is in the second stoiy of the building and is of con- 
siderable size. It is equipped with nine vegetable steamers, two large 
and five small steam kettles, two ranges, one of six and one of four 
ovens, the smaller of which is set apart for the use of special cooks for 
the preparation of special meals, and a large oven used for baking beans, 
fish, and quick biscuit. All the steamers and kettles are heated by 
steam. Besides the above there are four large steam kettles on the 
ground floor. The large rooms on this floor serve for a vegetable 
storeroom and scullery and for the preparing of meats and washing of 
the kitchen utensils. 

At the right of the kitchen proper, on the second story of the build- 
ing, is a bakery which supplies bread, cake, biscuit, and pies for the 



10 

entire institution. This department appeared to be well adapted to 
the needs of the institution. Good materials were used, the work 
was done under the supervision of competent bakers, and the quality 
of the foods prepared was found to be excellent. The butcher shop, 
where meat is out up, is in a part of the general storeroom and directly 
adjoining the kitchen. 

The ""detached kitchen" proper (PI. I) is situated on the second 
floor of the building, there being a scullery and an attendants' dining- 
room on the first floor. In addition to the cooking done for patients, 
part of the kitchen was in charge of a special cook, who prepared the 
food for the attendants of this section. The kitchen is abundant^ 
supplied with modern apparatus and utensils. It has a large range, 
six ovens for baking, roasting, and frying, and kettles and coppers 
heated with steam for boiling, stewing, and making coffee, tea, etc. 
The kitchen is in charge of a dietitian, who superintends the cooking 
and has general management of the kitchen work. Eveiything in this 
department was in good condition, the food being cooked with more 
than usual care. Attention was given to seasoning and flavoring the 
different foods to a greater extent than has been observed in some 
similar institutions. 

The ""Allison kitchen" is situated in the basement of the "Allison 
A building. " Besides the room used for cooking there are a small store- 
room for food and another small room used for the storage of cooking 
utensils, dishes, etc. The kitchen is so far from the general store- 
room that the provisions are sent to it only once each da} 7 . Two 
departments, viz, the family of one of the resident physicians and a 
group of about 100 male patients — nonworkers, mostly chronic sick, 
infirm, aged, and decrepit — were supplied by this kitchen. The food 
for the family mentioned was prepared by a special cook, but the same 
range was used as for the patients' food. On three sides of the kitchen 
are the three buildings, Allison B, C, and D, and food was sent from 
the kitchen through tunnels to two wards in each, namely, Bl and B2, 
Cl and C2, and Dl and D2. Food was carried out through the tunnels 
on cars to dumb-waiters in the basements of the wards and was raised to 
the several dining rooms. The section of the tunnel in front of the 
kitchen was used as a scullery and vegetable cellar. The kitchen force 
consisted of three colored cooks — two women and one man — and three 
working patients. A dietitian had charge of this kitchen. 

The "Toner general kitchen" is situated between the Toner and 
Oaks buildings and, with them, comprises the Toner group, being con- 
nected with these buildings by tunnels. It is one story in height and 
is veiy unsatisfactory in design, as an immense stack and brick flues 
divide it nearly in half. This kitchen was not so well equipped as the 
others, having but one steamer for vegetables and one steam kettle, 
the rest of the cooking being done on a range of three ovens. 



U. S. Dept. of Agr., Bui. 150, Office of Expt. Stations. 



Plate I. 




11 

In this kitchen food was cooked for four groups, as follows: (1) 
Attendants and employees, male and female; (2) patients and help; (3) 
sick and bedridden patients, and (1) paying patients receiving- a special 
diet. The kitchen force included two cooks, five assistants, and three 
working patients, and was in charge of a competent dietitian. This 
kitchen is soon to be replaced by a new one, hence no effort has 
been made lately to better the equipment. The food was well cooked 
and seasoned and the articles served were wholesome. 

SYSTEM OF FEEDING. 

The system of feeding the patients in this institution provides for 
three meals each day, served approximately at 7, 12, and 5 o'clock. 
Hot bread is served with breakfast each day. The dinner, which is 
served at noon, is of course the heartiest meal, and the supper is, as a 
rule, a rather light meal. 

Six classes of meals were prepared at the institution, designated as 
"officers' diet," "first section's diet," "attendants' and employees' 
diet," "regular patients' diet," " sick diet," and "special diet." Since 
all but the first of these were served in the course of the studies, a brief 
explanation of the remaining five may be given here. 

The "regular patients' diet" is that provided for the patients of the 
institution as a whole, and is illustrated by the menus given in connec- 
tion with studies Nos. 361 and 367 on pages 20 and 31. The "attend- 
ants' and emplo} T ees' diet" is of somewhat similar character, but differs 
in several respects in that it is prepared by special cooks, is cooked in 
smaller quantities, and comprises a larger proportion of such kinds of 
food as soups and desserts than the regular diet. This is illustrated 
by the menu given in connection with study No. 365 on page 21. It 
is the intention to arrange the menus so that the same kind of food 
shall not be served to patients and employees at the same meal, since 
the employees might lack appetite for the kind of food which they had 
served to the patients just before coming to their own meals. 

The "first section's diet" is that provided for paying patients and 
others receiving special treatment. In general it was somewhat more 
varied than that of the attendants and employees, having, for instance, 
soup and dessert with each dinner. The food is cooked separately for 
the most part, but a few articles, such as oatmeal, are cooked together 
for all diets. A sample menu showing this diet is given in connection 
with study No. 387, page 67. 

"Sick diet" and "special diet" were such as would be indicated by 
the designations. The former was that provided for the sick and 
decrepit, as shown by the menu for the study No. 366, page 30, sup- 
plied by Allison kitchen, which supplies such patients. The special 
diet or extra diet is that furnished according to the special orders of 
the physicians in charge and is prepared by the cooks who provide the 



12 

"sick diet." It consists of special foods for special cases. An example 
of this kind of diet is given in connection with study No. 371 on page 28. 
In general the system followed in this institution provides for a 
change of menu each month, the menu selected covering seven days, 
and being repeated throughout the month. Important changes in the 
menu are made at the beginning of each month, when it is intended 
that a practically new menu shall be used. Of course a continual 
repetition of some staple articles is unavoidable, but, wherever possi- 
ble, changes are made. Thus fresh vegetables and fruits in their 
season are supplied to the patients, and during the cold weather pork 
is often served in place of beef, the staple meat, and in their season 
shad and fresh herring take the place of other animal foods to a rea- 
sonable extent. It will be seen that while the food is necessarily 
simple in character, an attempt is made to vary the diet. 

THE DIETARY STUDIES. 

The investigations conducted at the Government Hospital included 
an examination of the statistics of the food supply with regard to the 
kinds, amounts, and nutritive value of the materials; determinations 
of the amounts and nutritive value of food actually consumed and 
rejected by different classes of the hospital population; and observa- 
tions of the methods of handling, cooking, and serving the food. 

During the period from September 1, 1902, to July 1, 1903, the 
experimental data were gathered for 28 dietar}^ studies, of which 
26 are here reported. These studies give data concerning the food 
consumption of about 1,570 male patients and 130 emplo3 T ees, though 
only 1 of the 26 studies were made with the latter. The studies with 
the male patients include almost the total male population of the hos- 
pital who were in a fair degree of physical health and also some sick 
patients. The studies with the attendants, however, include but a 
relatively small proportion of their total number. No studies were 
made with female patients. These comprised a minor portion of the 
total population, and for this reason and since lack of time forbade 
studies of the whole institution, it was deemed best to give preference 
to such studies as would, if possible, represent the whole male depa7"t- 
ment. Each of the studies made covered one week, a period which 
has been found convenient and long enough, it is believed, to give a 
fair idea of the food consumption of any class, especially as the menu 
is practically the same for each week of any given month. It would 
have been interesting to duplicate some of the studies, since this 
would have furnished a check on the data here given. However, the 
studies were carried on with extreme care, and it is believed that the 
data obtained are at least sufficiently accurate for all practical pur- 
poses. The results of these studies are given on pages 19 to 71 and 
in Table 35 of the Appendix. 



13 

Preliminary to the experimental work statistics were compiled 
regarding the food supply of the whole institution. These are given 
in Table 36 of the Appendix and summarized on page 72. These 
statistics are for the fiscal year just preceding the time of the dietaiy 
studies, and consequently do not strictty apply to the time during 
which the studies were made. Unfortunately, when the studies were 
completed there was no opportunity to compile similar data for the 
year in which the studies were conducted, but from a cursory exami- 
nation of the accounts it seemed fair to consider that the supplies for 
the two years did not differ materially in actual nutritive value. 

EXPERIMENTAL METHODS. 

Previous publications of this Office a have given detailed discussions 
of the composition and nutritive values of food, the functions of the 
different nutrients, the objects and methods of making dietaiy studies, 
etc. The following summarized statements will therefore suffice here: 

Food is useful to the body only so far as it supplies to it the mate- 
rials which it uses for growth and for repairing its wastes, replacing 
worn-out tissues, and supplying energy for muscular work. The 
materials so used are protein or nitrogenous material, fats, carbohy- 
drates, and various salts. In addition the body requires the oxygen 
of the air, and water, which, though necessary for physiological 
reasons, is not usually called a nutrient. Some or all of these nutri- 
ents are present in all foods, though occurring in varying forms and 
proportions in different materials. Just how the different nutrients 
are used in the body in all cases may be somewhat uncertain, but it 
seems undoubtedly true that under ordinary conditions protein is used 
for building up and repairing muscular tissue, while the fats and 
carbohydrates, together with the surplus of protein, are oxidized to 
yield the energy for motion and muscular work; though if the quanti- 
ties of nutrients are larger than are immediately needed the surplus 
may be stored in some form (chiefly fat) for future use. Salts are use- 
ful for forming bone and other parts of the bod} r and are doubtless 
used in other ways also. 

The final object of a dietary study is in brief to determine the quan- 
tities of nutrients and energ}'' in the diet of a given number of persons 
for a definite period. The usual method of conducting a dietaiy study, 
in a family for instance, includes (1) determinations of the amounts of 
all the different food materials in store at the beginning of, purchased 
during, and remaining on hand at the end of the period of stud}'; (2) 
determinations of the kinds and amounts of kitchen and table wastes, 
with analyses where practicable; and (3) a record of the weight, age, 
sex, and occupation of the different members of the group, and the 

a See list on cover. 



14 

number of meals taken b} r each. From these statistics, and data 
regarding the composition of the food materials, as determined by 
analyses of samples of materials used or as assumed from previous 
analyses of similar materials, the total amounts of protein, fats, and 
carbohydrates in the diet and the average amounts consumed per man 
per day are computed. 

In carrying out the studies here reported some modifications of 
this method were necessary. For instance, separate studies were 
made with different groups of the hospital population. Obviously, 
this could not be done by taking account of the amounts of food 
materials brought into and issued from the hospital storeroom from 
which all the kitchens were supplied, which would correspond to the 
method usuall} 7 followed in a study with a family. Nor was it practi- 
cable to stud)" the food consumption of a given group by determining 
the quantities of food brought into the kitchen in which the meals for 
the group were prepared, because in each kitchen food was prepared 
for several groups at once, whereas commonly but one group could 
be studied at a time. Data regarding the food consumption of each 
group were therefore obtained by taking account of the food used in 
the dining room in which the group was fed. 

In each study all food sent from the kitchen to the dining room was 
weighed, as well as all not served which was returned to the kitchen 
after meals. After each meal the wasted food, which comprised 
that remaining upon the plates, which was never served again, and in 
some cases also that left in the serving dishes, was carefully scraped 
into receptacles and also weighed, each kind of food being kept by 
itself. The separation of the waste into the different kinds of food 
proved to be a matter of some considerable difficulty, for the reason 
that where a number of articles of food are served on the same plate 
the uneaten portions are apt to become more or less mixed and hence 
difficult to separate satisfactorily. 

The figures obtained b\r the above-mentioned weighings give for 
each article the amount served, the amount returned, if any, and the 
amount wasted, thereby furnishing the data for determining the 
amount consumed. These statistics are recorded for the different 
studies in Table 35 in the Appendix. 

The waste just referred to consisted of actually edible material that 
was rejected. In addition some foods contained inedible material or 
refuse, such foods being fish and meat containing bones, prunes con- 
taining pits, etc. The amount of such refuse was determined in each 
case, because such data were necessary in the computations of the 
quantities of nutrients in the food consumed, as hereafter explained. 

The next step, that of ascertaining the amount of protein, fat, and 
carbohydrates in the amount of food consumed, demands particular 
consideration, as it differs from the methods which have been com- 



15 

monly followed in connection with dietary studies made in the house- 
hold. If the percentage of protein, fat, and carbohydrates in every 
article that was weighed had been known, the determining of the 
amounts of nutrients in the food consumed would have been onty a 
matter of calculation. Such, in fact, was the case for any foods that 
were eaten without cooking, as, for instance, some of the fruits. The 
average composition, in the uncooked state, of most food materials in 
common use in this country is quite well known from the results of a 
large number of chemical analyses. But it will be observed that the 
data of amounts served, obtained as explained above, are nearly all 
for cooked foods, and very little is definitely known regarding the 
composition of cooked foods. Even if a large number of analyses of 
cooked foods were available they would not be of much advantage, 
because the method of preparation of any cooked dish varies in indi- 
vidual cases in regard to the amounts of the several food ingredients 
used, the amount of water added, the length of time of cooking, etc., 
all of which factors influence directly the percentage composition of 
the cooked article. 

The best method of determining the composition of the foods used 
would, of course, be to analyze a sample of each, but the labor and 
expense involved would be great and no laboratoiy facilities for per- 
forming such work were at hand. This method, therefore, was not 
attempted. Another method for ascertaining the percentage composi- 
tion of cooked foods, which has been used in a considerable number of 
studies made elsewhere a and which has given results that are believed to 
be reasonably accurate, consists in obtaining for any given cooked food 
the weight and composition of each raw ingredient used in preparing 
it and the total weight of the cooked article, from which data the per- 
centage composition of the cooked food ma}^ be calculated. This 
method was adopted in the studies here reported and may be here 
briefly described. 

Cooked foods may be grouped, for convenience, into three classes. 
The first group will include such materials as meats, which in general 
lose in weight during cooking, largely through loss of water or water 
and fat. The second class will include such dishes as boiled oatmeal, 
rice, hominy, etc., in which the only change in proximate composition 
is that due to the addition of water in cooking, so that although there 
is no loss of nutrients, the total amount in a given weight of the cooked 
food is much less than in the same weight of the raw material. The 
third class includes prepared dishes made up of a considerable number 
of raw ingredients. Thus beef stew may contain beef, potatoes, onions, 
carrots, parsnips, etc. ; and puddings ma} r be made of flour, drippings, 
butter or lard, sugar, eggs, and other ingredients. During baking, 

«New York State Com. Lunacy Rpt. 11 (1898-99), 12 (1899-1900), 13 (1900-1901). 



16 

filing, or any mode of cooking, there may be a slight loss of nutri- 
ents through volatilization of fat, burning of sugar, etc., but such 
losses are believed to be very small. Calculating the composition of 
such foods on the basis of the amount and composition of the raw 
ingredients used necessitates the assumption that there is no very 
appreciable loss of nutrients in cooking, an assumption which seems 
justified by the fact that in a considerable number of comparisons it has 
been observed that the percentages of nutrients in such made dishes, 
as estimated by the method used in these studies, are extremely close 
to the percentages found by actual analysis. 

In the case of those materials in which the total amount of nutri- 
ents is the same in the cooked as in the uncooked food, the principle 
of the calculation is simply one of proportion, and maybe stated thus: 

The weight of the cooked food is to the weight of the raw food as 
the percentage composition of the raw food is to x (the percentage 
composition of the cooked food); 

Or, to put it in another way: 

The total amount of nutrients being the same in the cooked food as 
in the raw, the percentage composition of the cooked food is to be 
obtained by dividing- the total amount of each nutrient by the total 
weight of the cooked food (and multiplying- by 100), since the propor- 
tion of protein, fat, or carbohydrates varies directly with the change 
of weight of the raw material in cooking. 

In calculating +u ~ composition of cooked meat from that of the 
uncooked, allowance must of course be made for the fat cooked out 
and for bones removed. The method of making the computations 
will perhaps be made clearer by the following t3^pical examples, one 
for each of the three classes of cooked foods described above. 

The first illustration is that of meat from which fat was cooked out. 
A lot of corned beef weighed 799 pounds before cooking- and 515.5 
pounds when cooked, 56 pounds of the loss in weight being - due to fat 
cooked out. Raw corned beef as purchased has been found by aver- 
age of several analyses to contain 14.8 per cent protein and 18.1 per 
cent fat; hence the amounts of protein and fat in the raw beef as pur- 
chased would be 118 and 145 pounds, respectively. * But since 56 
pounds of fat cooked out, this must be deducted from the total amount 
of fat, leaving 118 pounds protein and 89 pounds fat. The meat and 
bones after cooking - weighed 515.5 pounds, of which 114 pounds was 
found to be bones, leaving- 401.5 pounds of cooked edible meat con- 
taining 118 pounds of protein, or 29.4 per cent, and 89 pounds of fat, 
or 22.2 per cent. The table following summarizes the data. 



17 



Table 1. — Percentages and total amounts of nutrients in raw and corned beef. 





Total 
weight. 


Percentage composition. 


Amounts of nutrients. 




Protein. 


Fat. 


Carbohy- 
drates. 


Protein. 


Fat. 


Carbohy- 
drates. 


Corned beef, raw, as purchased . 


Pou m Ik. 

799 

56 

515i 

114 

401J 


Per cent. 
14.8 


Per cent. 

18.1 

100.0 

17.3 


Per cent. 


Pounds. 
118 


Pounds. 

145 
56 

89 


Pounds. 






Corned beef, cooked, as pur- 


22.9 




118 










Cooked meat, edible portion .. 


29.4 


22. 2 




118 


89 











The simplest of these computations is that for the class of cooked 
foods of which the following is typical: 

In one case 75 pounds of uncooked wheat breakfast food was required 
for breakfast, which after cooking- was found to have taken up enough 
water to make the weight 489.25 pounds. Raw breakfast food of this 
particular kind, as has been found by analyses, contains on an average 
12.3 per cent protein, 1.8 per cent fat, and 74.2 per cent carbohydrates. 
Then by the proportion stated above, 489.25: 75: : 12.3: x, the percent- 
age of protein in the cooked food, which upon solving the proportion 
is found to be 1.9 per cent. In the same way the percentages of fat 
and carboh} 7 drates in the cooked material may be found. The data 
are summarized in the following table: 

Table 2. — Composition of raw and cooked wheat breakfast food. 





Total 
weight. 


Percentage composition. 


'>unts of nutrients. 




Protein. 


Fat. 


Carbohy- 
drates. 


Protein. 


Fat, 


Carbohy- 
drates. 




Pounds. 

75.00 

489. 25 


Per cent. 
12.3 
1.9 


Per cent. 

1.8 

.3 


Per cent. 
74.2 
11.4 


Pounds. 

9.23 
9.23 


Pounds. 
1.35 
1.35 


Pounds. 
55. 65 


Cooked cereal 


55.65 



As illustrating the method of calculating the percentage of nutrients 
in made dishes containing a large number of articles, the following 
may be cited: 

A bread pudding weighing when cooked 228.5 pounds was used in 
one of the studies and contained, besides flavoring, the following 
articles: Currants (dried), raisins, sugar, eggs, evaporated cream, 
butter, bread. The amount of the several ingredients, the percentage 
composition of each, and the quantity of nutrients each would furnish 
are shown in the following table: 
6523— No. 150—04 2 



18 



Table 3. — Proportion and amount of nutrients in articles used in making bread 

pudding. 





Amount 
used. 


Percentage composition. 


Amounts of nutrients. 




Protein. 


Fat. 


Carbohy- 
drates. 


Protein. 


Fat. 


Carbohy- 
drates. 




Pounds. 
4.8 
1.5 

20.5 
6.0 
7.5 
3.9 

46.5 


Per cent. 
2.4 
2.3 


Per cent. 
1.7 
3.0 


Per cent. 

74.2 
OS. 5 
100.0 


Pounds. 

0.1 


Pounds. 
0.1 


Pound*. 
3 5 




1.0 








20.5 


Eggs as purchased 


13.1 
9.6 
1.0 
9.2 


9.3 

9.3 

85.0 

1.3 


.8 
.7 


.6 

.7 

3.3 

.6 




11.2 


.8 


Butter 






53.1 


4.3 


24.7 






Total 










5.9 


5.3 


50.5 








1 





The composition of the cooked pudding was computed as protein 
2.6 per cent, fat 2.3 per cent, and carbohydrates 22.1 per cent, by 
dividing the total quantity of each nutrient given in the table above 
by 228.5, the weight of the pudding when cooked and multiplying by 
100, the assumption being that there would be no appreciable loss of 
nutrients in cooking. 

Obviously considerable labor was involved in making weighings of 
the raw foods used in preparation of the different dishes. In dietary 
studies Nos. 361, 365, and 371 these weighings were made for all foods 
served at each meal, but in the other studies, which were made in 
dining rooms supplied from the larger kitchens, this was not practi- 
cable, for the reason that the cooking was done for a large number of 
dining rooms at the same time, and the food for one dining room could 
not be separated from that for the others. In order to obtain data 
for computing the composition of the cooked foods under such circum- 
stances it was necessary to weigh the raw ingredients used in preparing 
food for all the wards supplied from the kitchen, and the number of 
weighings involved for such a simple dish as boiled cabbage, for 
example, was from 10 to 60, so that one observer could not collect data 
for all the foods used at each meal, in addition to gathering those for 
food served, returned, and wasted in the dining room. It was there- 
fore necessary in all other studies than the three just mentioned to 
reduce to a minimum the labor of collecting statistics in the kitchen. 

It was observed that for any given dish the cooks would use practi- 
cally the same quantities of raw ingredients each time, and that the 
other conditions, namely, the amount of water added and the time of 
cooking, were gene rall} T the same; under such conditions any given dish 
made in the same kitchen at different times was quite uniform in char- 
acter. The composition as computed at different times was likewise 
quite uniform, the variations being generally no greater than in the 
analyses of different samples of the same kind of food material. It 
was therefore believed to be sufficiently accurate to compute the com- 
position of each cooked food in most cases but once for each kitchen, 
and use the computed value for all studies in which the particular food 



19 

was served, though in some instances a number of such determinations 
were made for the same food, and average values used. 

All data regarding percentage composition of raw food materials 
were taken from a previous publication a of this Office giving average 
values for American food materials. The composition of each cooked 
food as computed according to the method described above is given in 
Table 37, and the data by which the computations were made in Table 
38 of the Appendix. By use of these data and the statistics regarding 
the quantities of food consumed the amounts of each nutrient in the 
different kinds of food used were computed. 

It is the usual custom to express the results of dietaiy studies in 
terms of nutrients and energy per man per day. During each study 
an accurate account was kept of the total number of persons served at 
each meal, and from these records the equivalent number of men for 
one day was calculated. In the studies in which both men and women 
were included the number of meals taken by women were computed 
to the equivalent number per men by assuming that one meal for a 
woman is equivalent to 0.8 meal for a man. 

Dividing the total quantity of each nutrient consumed in each study 
by the number of days for one man computed as just explained gives 
the equivalent amount of the nutrient for one man for one day. The 
fuel value of the diet, that is, the amount of available energy it would 
furnish, was computed from the quantities of nutrients per man per 
day on the assumption that each gram of protein and carbohydrates 
would furnish 1 calories and each gram of fat 8.9 calories. b 

The details of the dietary studies follow. 

DIETARY STUDY NO. 364— CHRONIC MALE PATIENTS. 

This study was made with about 550 male patients, who were nearly 
all chronic, mostly from middle life to old age, and appeared to be 
fairly quiet and orderly. Many of them were veterans of the civil 
war. The larger number of these patients were fed in one dining 
room; but in addition to these the study also included about 35 patients 
of a similar class, who were crippled or lame to such an extent that 
they could not climb the flight of steps to the larger dining room, and 
were therefore fed apart in a section known as " Home ward," though 
they received the same diet as the others. 

The majority of the men in this study did no work and appeared to 
take very little exercise. However, 120 were classed as workers, 
though only a part of these did anything except very light work, many 
of them being employed a few hours each day in the wards or 
dining room. 

The study began with breakfast, Tuesday, September 30, 1902, after 

«U. S. Dept. Agr., Office of Experiment Stations Bui. 28, revised. 
& See Connecticut Storrs Station Ept. 1899, p. 104. 



20 

preliminary observations of 1 day, and continued for 7 days, with 21 
meals. In the preliminary period the only food weighed was that for 
supper, but the different kinds of food in the material rejected were 
separated and an attempt was made to determine clearly just what was 
desired in carrying on the study. An accurate census of the patients 
at each meal showed the total number of meals taken to be 11,353, 
which was equivalent to 1 man for 3,781 days. 

The food consumed in this study was prepared in the "detached 
kitchen," described on page 10, which directly adjoins the large dining 
hall in which these patients were served. This hall is neat and clean, 
large, and well heated and ventilated. The patients are served by the 
attendants and, owing to the nearness of the dining room to the 
kitchen, the food comes to the tables fairly hot, which makes it seem 
more appetizing. 

During the week that this study was made the following menu was 
served: 

Tuesday, September 30, 1902. 

Breakfast. — Oatmeal, liver and bacon, rolls, butter, coffee. 
Dinner. — Beef stew, bread, cabbage, bread pudding, butter, coffee. 
Supper. — Bread, butter, prune sauce, tea. For workers, meat. 

Wednesday, October 1, 1902. 

Breakfast. — Oatmeal, beef stew, bread, coffee, butter. 

Dinner. — Bean soup, corned beef, bread, eggplant, potatoes, crackers. 

Supper. — Baked apples, bread, butter, tea. For workers, meat. 

Thursday, October 2, 1902. 

Breakfast. — Oatmeal, prune sauce, coffee, butter, biscuit. For workers, meat. 
Dinner. — Beef potpie, bread, vegetable soup, beets, crackers, butter. 
Supper. — Baked beans, bread, butter, tea. For workers, meat. 

Friday, October 3, 1902. 

Breakfast. — Salt mackerel, bread, butter, coffee, potatoes. 

Dinner. — Baked cod, bread, coffee, beets, cabbage, steamed pudding, butter. 

Supper. — Tomato sauce, bread, butter, tea, cheese, crackers. For workers, meat. 

Saturday, October 4, 1902. 

Breakfast. — Beefsteak, potatoes, bread, butter, coffee. 

Dinner. — Vegetable soup, beef, crackers, bread, cabbage, hominy. 

Supper. — Baked apples, bread, butter, tea. For workers, meat. 

Sunday, October 5, 1902. 

Breakfast. — Oatmeal, bread, butter, coffee, baked beans. For workers, meat. 
Dinner. —Roast beef, corn, potatoes, bread, butter, coffee, rhubarb pie. 
Supper. — Bread, butter, apple jelly, cake. 

Monday, October 6, 1902. 

Breakfast. — Coffee, sausage, hot biscuit, butter, potatoes. 
Dinner.- — Bean soup, shoulder, bread, cabbage, potatoes, crackers. 
Supper. — Apple jelly, bread, butter, tea. For workers, beef. 
Sugar and milk are added to tea and coffee in the kitchen. 



21 



As has been stated before, the menu is practically the same for each 
week of any particular month, so that the above may be considered as 
the regular patient's menu for the month of October. 

In this study a system of tagging each lot of meat was followed, 
which somewhat simplified the matter of obtaining separate records of 
the amounts used from different cookings. This was quite essential 
because of differences in the percentage composition of different kinds 
of meat, and also because, in order to compute the percentage com- 
position of each lot of cooked meat (see p. 16), it is obviously neces- 
sary to know the weight of fat which is cooked out, the change in 
weight of the bones in cooking, etc. Great care was taken to secure 
as accurate data of this sort as possible in these studies. 

The statistics regarding the total amounts of food sent from the 
kitchen to the dining room, the amounts served to the patients, and the 
amounts rejected and wasted in this study are given in detail in Table 35 
of the Appendix. 

The following table shows the amounts of the various nutrients and 
the energy in the food actually eaten, as calculated per man per day, 
together with the amounts of nutrients and energy wasted, for the 
different classes of food and for the whole ration. It should be stated 
that, as shown by the menu above, in addition to the regular diet 
served to the whole group in this study the working patients were 
given a little extra meat at supper, in accordance with the custom of 
the institution. In computing the results given in the following table, 
however, this extra meat has been included as if forming a part of 
the total food for the whole group and served to all alike. This does 
not appreciably affect the results, because the amount of extra food 
for such a small proportion of the patients was very small as compared 
with the total food for the whole number of patients in the study. 

Table 4. — Nutrients and energy in food eaten and wasted in dietary study No. 364. 
[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 

value. 




Grams. 
17 
8 
3 


Grams. 

21 

17 

2 

38 

5 

1 


Grams. 


Calories. 
255 
183 
30 
338 
61 
21 


Grams. 
2 

1 


Grams. 
2 

\ 


Grams. 


Calories. 

20 


Pork 






9 


Fish 






13 












4 

1 














2 





















33 


84 


2 


888 


3 


4 




48 










35 


10 

1 
6 


213 
59 
55 
30 


1,081 
245 
317 
120 


4 


1 


23 


117 








11 


1 




7 
4 


32 




16 












Total vegetable food. . 


46 


17 


357 


1,763 


5 


1 


34 


165 




9 


11 


25 


234 


L 


1 


1 


17 






Total food 


88 


112 


384 


2, 885 


9 


6 


35 


230 







22 

The results of the study as summarized in the table above show that 
the food actually eaten by the patients in this group furnished on the 
average 88 grams of protein and 2,885 calories of energy per man per 
day. As explained above, only 120 of the 550 persons studied did any 
work, and only a part of these did what could be considered a fair 
day's work; the large majority had little or no muscular exercise; so 
it is believed that the results of this study may be fairly compared 
with the commonly accepted American dietary standard for men in 
health with little or no muscular exercise, which calls for 90 grams of 
protein and 2,450 calories of energy per man per day. According to 
this comparison these patients would appear to have been sufficiently 
nourished. In support of this it may be stated that the physicians in 
charge considered that they were in good physical health. Many of 
them gained in weight after they were admitted to the hospital, while 
only a few lost weight. The general appearance of the men also indi- 
cated that the amounts of food consumed were sufficient for their 
proper maintenance. 

Another indication that the food consumed was adequate is found in 
the amounts of food rejected. The figures in the table above show 
that the amount of edible food left on the plates and in the serving 
dishes was enough to supply 9 grams of protein and 230 calories of 
energy per man per day. It will be remembered that this represents 
food which the patients could have eaten if they had not been satisfied 
without it. 

Statistics concerning the amounts of individual foods wasted are 
included in Table 35 of the Appendix, the last column of the table 
showing what proportion of each food provided was rejected. Appa- 
rently breakfast cereals were not relished by these patients, as about 
22 per cent of the oatmeal and 47 per cent of the hominy provided were 
not eaten. Comparatively large amounts of beef stew and bean soup 
were also rejected. The figures for the whole study show that 7 per 
cent of the animal food and 11 per cent of the vegetable food, or 10 
per cent of the total food provided, was wasted. The major portion 
of this consisted of material left on the plates by the patients, though 
some of it was material that had not been served. When the food 
left in the serving dishes was small in amount it was added to that 
rejected by the patients, but when the amount remaining after the 
patients were served was large it was sent back to the kitchen. The 
amounts thus returned are shown in the second column of Table 35 of 
the Appendix. During the course of this study the only articles 
returned were corned beef, potatoes, apple jelly, and rhubarb pie. 
Little or no provision was made, however, for the utilization of such 
"left-over" material, and most of it, particularly vegetable food other 
than potatoes, eventually was added to that rejected in the dining room 
and like other waste was used to feed pigs. The proportion of the 



23 

total food provided that was actually wasted was therefore somewhat 
larger than is shown by* the figures in the last column of Table 35. 

The proportions of rejected food noted in this study do not differ 
greatly from what has been found in similar studies elsewhere, and in 
comparison were by no means excessive. Nevertheless, a part of it 
could have been prevented. In the first place, where the conditions 
of the patients are such as to unfit them for judging of their own 
needs, the amount of food to be served to the individual must be 
decided by the attendants, and the}^ could serve the different patients 
in their charge in accordance with an estimate of their needs as based 
to some extent on observations of their food consumption. It is 
believed that, if judgment were thus exercised by the attendants serv- 
ing the food, the amounts rejected in cases like the above would be 
greatly lessened. 

This would result in more than a reduction of the amount of material 
left on the plates by the patients, for with a better knowledge of the 
amount of food needed it would be possible to regulate accordingly 
the amounts sent from the kitchen to the dining room, so that there 
would be a corresponding decrease in the proportion of the food 
remaining after the patients had been served. In this way a consid- 
erable saving could have been made in the cost of feeding the patients 
included in this study under the conditions then existing. 

A substitution of equally nutritious and better relished foods in 
place of the cereal foods and stews rejected in such large quantities 
could also have been made without increasing the cost of the diet. 
Aside from these matters there seemed little need for other changes. 
As regards the substitution of cheaper foods of equal nutritive value 
for those of higher cost, it is the impression of the observer that very 
little could have been done in this particular case, the conditions in 
this study being apparently very satisfactory in this respect. 

It may be stated that the observer obtained very favorable impres- 
sions regarding the cleanliness and wholesomeness of the food and the 
variety of the diet served. He was constantly in the kitchen during 
the study and noticed that the kitchen utensils were clean, the dishes 
were thoroughly washed, and the floors, tables, etc., were in good con- 
dition. Nearty every article served to the patients was tasted by the 
cooks, to learn whether it was properly cooked and seasoned. While 
the diet was on the whole rather simple, there was considerable change 
in the staple foods from day to day, and accessories such as fresh 
fruits and vegetables in their season were used. It appeared upon 
inquiry that nearly all of the patients who were competent to judge 
were well satisfied with their food, very few complaints being made 
regarding it. 



24 

DIETARY STUDY NO. 365— ATTENDANTS AND KITCHEN 
EMPLOYEES. 

This study was made with 58 persons, chiefly male attendants, but 
including- 14 kitchen employees, 3 of whom were women. The 
greater number of the kitchen help were negroes. The food, which 
was the same for all, was supplied from the "detached kitchen." As 
a rule it was cooked separately from that for the patients, though 
sometimes breakfast foods and meats were cooked together for both 
patients and attendants. The cooking for the attendants was done by 
a special cook and her helper, and particular care was taken to have 
the food wholesome, palatable, and attractive. Considerable attention 
was also paid to variety in the diet. It is believed that the fare com- 
pared very favorably with that of attendants in other institutions. 
The dining room (PI. II), which is neat, attractive, and cheerful, is 
situated on the second floor of the detached kitchen building. 

This study began with breakfast, October 12, 1902, after prelimi- 
nary observations of 1 daj% and continued 1 da}^s, with 21 meals. The 
total number of persons present at different meals was very variable, 
owing to leave of absence granted to attendants. The total number 
of meals eaten during the study, estimating 1 meal for a woman as 
equivalent to 0.8 meal for a man, was equivalent to 1,227, or equiva- 
lent to 1 man for 409 days. 

The following menu was served during this study: 

Sunday, October 12, 1902. 

Breakfast. — Wheat breakfast food, baked beans, fried potatoes, fried ham, biscuit, 
coffee. 

Dinner. — Baked pork with gravy, mashed potatoes, stewed tomatoes, canned peas, 
apple sauce, baked custard, bread, tea. 

Supper. — Fried eggs, potato cakes, grapes, jelly cake, bread, tea. 

Monday, October 13, 1902. 

Breakfast. — Oatmeal, pork sausage, corn bread, bread, coffee. 

Dinner. — Boiled cabbage, boiled potatoes, pork shoulders, canned corn, cottage 
pudding with sauce, bread, grapes, tea. 
Supper. — Cinnamon bread, hashed potatoes, dried beef, apple sauce, bread, tea. 

Tuesday, October 14, 1902. 

Breakfast. — Wheat breakfast food, liver and bacon, fried potatoes, rolls, coffee. 
Dinner. — Vegetable soup, meat pie, boiled rice, boiled beets, chocolate pudding 
with sauce, bread, soda crackers, tea. 
Supper. — Stewed pears, cold shoulder, creamed potatoes, bread, tea, quick biscuit. 

Wednesday, October 15, 1902. 

Breakfast. — Wheat breakfast food, beefsteak and onion gravy, biscuit, coffee. 
Dinner. — Corned beef, cabbage, boiled potatoes, lemon ice, bread, tea. 
Supper. — Bologna sausage, apple sauce, gingerbread, potato cakes, bread, tea. 



U. S. Dept. of Agr., Bu!. 150, Office of Expt. Stations. 



Plate II. 




25 

Thursday, October 16, 1902. 

Breakfast. — Wheat breakfast food, pork chops and gravy, fried potatoes, biscuit, 
coffee. 

Dinner. — Vegetable soup, mutton stew, canned corn, apple pie, soda crackers, 
bread, tea. 

Supper* — Cold corned beef, baked beans, fresh apples, bread, tea. 

Friday, October 17, 1902. 

Breakfast.— -Cereal, fried potatoes, salt mackerel, rolls, coffee. 
Dinner. — Stuffed cod, bacon, boiled potatoes, macaroni and tomatoes, stewed corn, 
chocolate custard, bread, tea. 
Supper. — Scalloped fish, fried apples, bread, cheese, tea. 

Saturday, October 18, 1902. 

Breakfast. — Oatmeal, beefsteak and gravy, fried potatoes, bread, coffee. 

Dinner. — Boiled beef, baked sweet potatoes, cabbage, boiled rice, floating island 
padding, bread, tea. 

Sapper. — Hash cakes, mush, stewed pears, Graham bread, tea. 

Butter served with every meal. Sugar and milk always provided. Bread served 
ad libitum. 

The detailed data regarding the total quantities of food served, eaten, 
and wasted during this stud}^ are given in Table 35 of the Appendix. 
The results as calculated to show the amounts of nutrients and energy 
per man per day in the food eaten and that rejected are summarized 
in Table 5. 

Table 5. — Nutrients and energy in food eaten and roasted in dietary study No. 365. 
[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates" 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




Grams. 
19 
22 


drams. 
22 
40 


drams. 
2 
4 


Calories. 
280 
■160 


Grams. 

5 
2 


drums. 
6 
3 


Grams. 


Calories. 

73 






35 










8 
2 


8 
3 

29 
6 

18 


2 


HI 
35 

258 

77 

412 


4 


1 


2 


33 




















5 
15 


1 
23 










Milk (evaporated cream)... 


















Total animal food 


71 


126 


32 


1,533 


11 


10 


2 


141 




24 


8 


146 
140 
71 
39 


751 
560 
453 
169 


8 


3 


47 


247 








11 

1 


14 

1 


6 


9 


34 


240 




8 








Total vegetable food.. 


36 


23 


396 


1,933 


14 


12 


83 


495 




14 


21 


63 


495 


4 


6 


13 


121 








121 


170 


491 


3,961 


29 


28 


98 


757 







This table shows that the diet furnished in food actually eaten 121 
grams of protein, lfO grams of fat, 491 grams of carbohydrates, and 



26 

3,961 calories of energy per man per day. This consumption of 
nutrients and especially of energy is somewhat larger than that of the 
commonly accepted dietary standard for men at light to moderate 
muscular work, which calls for 112 grams of protein and 3,050 calories 
of energy per man per day. A definite classification of the persons in 
this group as regards amount of muscular activit} 7 could not be easily 
made. The amount of work done by the kitchen help was apparently 
more than by the attendants, though that performed by the indi- 
vidual attendants varied. It is very probable, however, that the food 
consumed was more than sufficient for their needs; indeed, as regards 
energy, it seems excessive. Undoubted^ this excess is due to the 
fact that from the abundant diet provided each person selected and ate 
freely of that which he liked and rejected that which did not suit his 
taste. This would tend to increase the total amount eaten, and as 
preferences were largely for desserts and side dishes that contained 
considerable proportions of carbohydrates and fat, and the menu was 
generally such that these tastes might be gratified, the excess of energy 
in the food consumption is easily accounted for. 

The conditions in this study were such as would entail considerable 
waste. The amount rejected in the kitchen was apparent^ small, but 
that in the dining room was large, the total amount being sufficient to 
supply 29 grams of protein, 28 grams of fat, 98 grams of carbohydrates, 
and 757 calories of energj- per man per day, or 19 per cent of the pro- 
tein, 11 per cent of the fat, 17 per cent of the carbohydrates, and 16 
pe*r cent of the energy in the food served. Undoubtedly this large 
waste was in part due to the absence of attendants from their meals, as 
mentioned above. No allowance was made for this contingency in 
preparing the meals, the food being always provided for the maximum 
number. On the other hand, certain of the foods called for by the 
menu during the study were regularly provided, notwithstanding the 
fact that they were not relished and consequently were not eaten. For 
instance, chocolate pudding, though well made, was almost never eaten. 
There was also considerable rejection of staple articles of diet. While 
this was due in part to the fact that some of the attendants did not care 
for those particular foods, it was also in some measure due to the fact 
that the amounts supplied were in excess of normal needs. 

It would of course be better economy to take account of such condi- 
tions as the above in planning the diet for such a group rather than to 
follow a prescribed course which it is known will result in waste of 
food, and, after the results of this study were known, the dietitian in 
charge of this dining room took advantage of the facts learned and 
made successful efforts to reduce the waste. 



27 

DIETARY STUDY NO. 371— SICK AND BEDRIDDEN MALE 

PATIENTS. 

This study was made with 114 sick and bedridden chronic male 
patients in six wards, mainly for the purpose of determining the 
amount of food actually eaten and wasted, so that improvements might 
be made wherever desirable. The six wards were included in one 
study because the patients were all approximately of the same class, 
and were all supplied from the same kitchen, and so the foods could 
be weighed in large lots. The kitchen helpers, 6 in number, were 
also included in the study. Three of them were, in fact, patients, 
while the 3 who were not did not receive all their food in this depart- 
ment, and it was estimated that the difference between the average 
food consumption of these 3 and that of the patients was counterbal- 
anced by the amount of food which they received from another depart- 
ment. No nurses nor attendants were supplied from this kitchen. 

The study began with breakfast on Friday, December 12, 1902, after 
a day of preliminary observations, and continued 7 days, with 21 meals. 
The census for the study was obtained by taking the daily population 
of the wards, as these patients have no way of obtaining food except 
from this kitchen. The total number of meals taken was 2,385, equiva- 
lent to 1 man for 795 days. 

The food was served from the "Allison kitchen,' 1 and was* what is 
known as a " sick diet," but in addition to this a special diet was pro- 
vided for a varying number of patients. Those who wished received 
toast and milk for breakfast and supper; a few received milk ad libi- 
tum; two patients received toast and milk each day for dinner; several 
patients received eggs at every meal, and one patient received what- 
ever he ordered regardless of the regular menu. However, the food 
of this man was not weighed, and he was not included in the group 
studied. During the time of this study a small amount of extra food 
(oranges, etc.) was served besides the regular meals to two patients, 
but no separate account was taken of these extras as the quantities 
were so small. 

It will be seen from the menu given below that the diet was planned 
to consist largely of soft, easity masticated foods, which it was believed 
would be easily and readily digested. The food was all cooked with 
the greatest possible care, very largely under the personal supervision 
of a dietitian. The dishes were garnished with lettuce, parsley, etc.; 
much attention was paid to flavoring and seasoning, and the food was 
all served as attractive!} 7 as possible. 



28 

Friday, December 12, 1902. 

Breakfast. — Oatmeal, salt mackerel, baked potatoes, toast, " bread, milk, scrambled 
eggs," hot milk/' coffee. 

Dinner. — Corn soup, boiled fish with egg sauce, boiled rice, sweet potatoes, stewed 
tomatoes, caramel ice cream, bread, toast/' milk, tea, crackers. 

Supper. — Oyster stew, shredded wheat, apple sauce, bread, toast/' milk, baked 

potatoes, « tea. 

Saturday, December 13, 1902. 

Breakfast. — Oatmeal, browned potatoes, beefsteak, milk, bread, toast/' baked pota- 
toes," eggs, a coffee. 

Dinner. — Vegetable soup, roast beef with gravy, creamed mashed potatoes, maca- 
roni and cheese, bread pudding with lemon sauce, boiled rice, eggs," baked pota- 
toes, « tea, crackers. 

Supper. — Creamed chicken, baked potatoes, 05 stewed prunes, toast," bread, eggs," 
milk, tea. 

Sunday, December 14, 1902. 

Breakfast. — Oatmeal, beefsteak, baked potatoes, toast," rolls, milk, coffee. 

Dinner. — Oyster soup, fricasseed chicken, mashed potatoes, celery, lemon jelly 
with custard sauce, toast," baked potatoes," milk, bread, jelly or preserves, butter, 
tea, crackers. 

Supper^ — Cold sliced boiled beef, apple sauce, bread, toast," eggs," milk, baked 

potatoes," tea, cake. 

Monday, December 15, 1902. 

Breakfast. — Wheat breakfast food, toast," baked potatoes," milk, eggs," steak, 
browned potatoes, rolls, coffee. 

Dinner. — Vegetable soup, beef stew, rice, stewed corn, junket with fruit, bread, 
sweet potatoes, baked potatoes," tea, crackers. 

Supper. — Scrambled eggs, toast," baked potatoes," baked apples, bread, milk, tea. 

Tuesday, December 16, 1902. 

Breakfast. — Liver and bacon, baked potatoes, toast, milk, coffee. 

Dinner. — Tomato soup, roast mutton, mashed potatoes, rice, canned peas, choco- 
late blanc mange with custard sauce, milk, eggs," bread, tea, crackers. 

Supper. — Creamed dried beef, baked potatoes," peach sauce, milk, eggs," toast," 
bread, tea. 

Wednesday, December 17, 1902. 

Breakfast. — Oatmeal, steak, browned potatoes, baked potatoes, " eggs, « milk, toast," 
1 tread, coffee. 

Dinner. — Potato soup, chicken stew, boiled rice, browned parsnips, baked pota- 
toes," floating island pudding, toast," bread, milk, tea, crackers. 

Supper. — Creamed oysters, milk, toast," baked potatoes," eggs," apple sauce, tea. 

Thursday, December 18, 1902. 

Breakfast. — Oatmeal, veal cutlets, eggs," baked potatoes," milk, toast," bread, 
coffee. 

Pinner. — Roast beef, baked potatoes, « sweet potatoes, turnips, eggs," boiled rice, 
stewed corn, milk, bread, rice pudding, tea, crackers. 

Supper. — Baked potatoes," salmon, mush, eggs," toast, bread, bananas, tea. 

Bread served ad libitum. Beef tea served to a few sick patients at every meal. 
Butter served with breakfast and supper daily. Sugar and milk provided for tea 
and coffee. 

"Special diet. 



29 



Detailed data regarding the amount of food provided, eaten, and 
rejected during this study are given in Table 35 of the Appendix. 
These are summarized in the following table, showing the amounts of 
nutrients and energy per man per day in the food eaten and that 
rejected: 

Table 6. — Nutrients and energy in food eaten and wasted in dietary study No. 371. 
[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
Jvalue. 




Grams. 
13 
3 
4 

8 


Grams. 
12 
3 
3 
6 
17 
41 


Grams. 
1 


Calories. 
163 
39 
43 

85 
151 
709 


Grams. 
9 
1 
2 
1 


Grams. 
9 
1 

1 


Grams. 


< 'alories. 
116 






13 








17 








4 












Milk 


34 


52 


3 


4 


5 


68 






Total animal food 


62 


82 


53 


1,190 


16 


15 


5 


•2ls 




20 


7 


118 

55 
50 
27 


614 
220 
269 
112 


13 


2 


77 


378 








6 
1 


5 


3 


2 


20 
3 


109 


Fruits 


12 










Total vegetable food . . 


27 


12 


250 


1,215 


16 


4 


100 


499 


Miscellaneous food 


10 


11 


26 


242 


3 


4 


7 


76 


Total food 


99 


105 


329 


2,647 


35 


23 


112 


793 







The food actually eaten furnished 99 grams of protein, 105 grams of 
fat, 329 grams of carbohydrates, and 2,647 calories of energy per man 
per day, amounts which are rather larger than was to be expected from 
the physical condition of the patients. Why this was the case it is 
difficult to say, but the recorded data show that a large amount of milk 
was used, both as a beverage and in the cooked foods. In fact, milk 
furnished fully 33 per cent of all the protein consumed. Milk is almost 
always an important article of food in the diet of the sick, and rightl} T 
so, since it affords an easy means of supplying the body with the neces- 
sary nutriment, and, moreover, is well liked by people in general and 
is well tolerated. These facts were evidently appreciated by the phy- 
sicians in charge. It is quite probable that the patients regarded the 
milk as a drink rather than as a food, as such large amounts were taken. 
It is probably also true that the diet was much to the taste of the sub- 
jects, and this could hardly fail to be the case with those who had any 
appetite or capacity for appreciating their food. It is not altogether 
surprising, therefore, that the amounts of nutrients consumed by 
these patients were larger than might seem necessary. 

On the other hand, it is not impossible that the digestive powers of 
these men were impaired to such an extent as to make the amounts of 
nutrients actually utilized by the body less than would be the case with 
people in robust health. If this be true, it would in part account for 
the seemingly large amounts of nutrients consumed. There is little 



30 

doubt, however, that even if the proportions of nutrients digested were 
much less than normal, the amounts of energy were large as compared 
with the actual needs of the subjects, since they had almost no mus- 
cular exercise. In fact, many were bedridden, and life with some was 
undoubtedly at a very low ebb, the death rate in these wards being 
high. 

The quantity of food rejected in this study was enough to supply 35 
grams of protein, 23 grams of fat, 112 grams of carboh} 7 drates, and 
793 calories of energv per man per day, or 26 per cent of the protein 
and 23 per cent of the energy of the total food served. These propor- 
tions are large and are especially noticeable when some of the indi- 
vidual items are considered. For example, the amounts of beef, veal, 
and mutton rejected ranged from 24 to 52 per cent of the total pro- 
vided. In fact there were comparatively few articles of which less 
than 20 per cent was rejected. 

The food sent to these wards and not served is necessarily wasted for 
the reason that it is for the most part of such a character that it could 
not be prepared for serving again, but especially because coming from 
the sick wards there might be danger of spreading contagious diseases. 

It would perhaps be impossible to govern the quantity of food wasted 
b} 7 such sick, infirm, and bedridden patients as made up the group 
included in this study. For many of them eating is no doubt a con- 
siderable effort, and the amounts which they consume vary with their 
condition from da} 7 to day. It is undoubtedly true that the margin of 
waste in sick wards in general must necessarily be larger than that for 
patients in better physical condition. Nevertheless, it was the opinion 
of the observer that the quantities noted were somewhat larger than 
necessary, owing to an oversupply of food. The correctness of this 
deduction is shown by the fact that after the study was completed the 
dietitian in charge made some improvements in this respect and cur- 
tailed the waste. 

DIETARY STUDY NO. 366— MALE PATIENTS, MOSTLY INVALIDS. 

This study was made with a group of 52 persons, most!} 7 in wards 
Mos. 1 and 2 of the Toner building. The majority were sick, infirm, 
and bedridden patients. Several patients not particularly ill but given 
a light diet, some convalescents, and a few attendants and employees 
who were sick at the time were also included in the group. 

The study began with breakfast, November 1, 1902, and continued 
for 7 days, with 21 meals. The total number of meals taken during the 
study was 1,086, equivalent to 1 man for 362 days. 

The food for these wards differed in general from that for any other 
group studied, since it was in part the regular hospital diet, in part 
the regular attendants' diet, and in part a special diet. 

The menu for these wards during this study is here given. This 
may be taken as typical of the diet regularly supplied to these wards, 
especially as regards the variety of articles of food served. 



31 

Saturday, November 1, 1902. 

Breakfast. — Hominy, oatmeal, ham, fried eggs or boiled eggs, toast, milk, bread, 
coffee. 

Dinner. — Bean soup, hash, creamed mashed potatoes, beets, sandwiches," custard," 
squash pie, toast, milk, bread, tea. 

Supper. — Stewed oysters," stewed beef, steak, scrambled eggs" and fried eggs," 
applesauce, custard," bread, toast, milk, tea. 

Sunday, November 2, 1902. 

Breakfast. — Oatmeal, steak, scrambled eggs and boiled eggs, toast, rolls, milk, 
coffee. 

Dinner. — Oyster soup, stewed chicken, baked sweet potatoes, stewed corn, boiled 
rice, milk, lemon jelly with custard sauce, rolls, toast, tea. 

Supper. — Scrambled eggs and boiled eggs, milk, bread, toast, cake, bananas, tea. 

Monday, November 3, 1902. 

Breakfast. — Oatmeal, hominy, fried eggs and boiled eggs, bacon, milk, biscuit, 
toast, coffee. 

Dinner. — Bean soup, steak," roast beef, mashed turnips, boiled potatoes, boiled 
rice, bread pudding, toast, milk, bread, tea. 

Supper. — Fried eggs, boiled eggs" and scrambled eggs," cinnamon bread, stewed 
dried beef, grapes, milk, bread, toast, tea. 

Tuesday, November 4, 1902. 
Breakfast. — Oatmeal, pork chops, baked potatoes, fried eggs," boiled eggs" and 
scrambled eggs," corn bread, rolls, milk, toast, coffee. 

Dinner. — Chicken," roast beef, boiled squash, boiled rice," mashed potatoes, rice 
pudding, milk, bread, toast, tea. 

Supper. — Cold roast beef, eggs on toast, " fried eggs and boiled eggs, baked apples, 
milk, bread, toast, tea. 

Wednesday, November 5, 1902. 

Breakfast. — Oatmeal, steak, potatoes, fried eggs and boiled eggs," bread, toast, milk, 
coffee. 

Dinner. — Chicken," roast veal, boiled rice, baked sweet potatoes, canned peas, milk, 
bread, toast, tea. 

Supper. — Hash, oyster stew," fried eggs " and boiled eggs," baked apples, ginger- 
bread, toast, bread, milk, tea. 

Thursday, November 6, 1902. 
Breakfast. — Oatmeal," mush, steak, baked potatoes, scrambled eggs," fried eggs" 
and boiled eggs," biscuit, toast, milk, coffee. 

Dinner. — Stewed chicken, steak," stewed corn, rice, beets, lemon jelly, toast, bread, 
milk, tea. 

Supper. — Boiled eggs and scrambled eggs, custard," stewed prunes, milk, bread, 
toast, tea. 

Friday, November 7, 1902. 

Breakfast. — Oatmeal, boiled potatoes, salt mackerel, fried eggs," boiled eggs" and 
scrambled eggs," rolls, milk, toast, coffee. 

Dinner. — Clam soup, baked cod," steak," oyster stew," stewed tomatoes, boiled 
potatoes, creamed mashed potatoes, boiled cod, boiled rice, custard, bread, milk, 
toast, tea. 

Supper. — Scalloped oysters, poached eggs on toast," boiled eggs," fried and scram- 
bled eggs," steak," custard," toast, bread, milk, grapes, tea. 

Butter served with every meal. Sugar and milk provided as usual. 

" Special or extra diet. 



32 

The statistics regarding the quantities of food provided, eaten, 
rejected, etc., are given in Table 35 of the Appendix. The data 
regarding the quantities of nutrients and energy per man per day in 
the food eaten and rejected are summarized in Table 7. Considerable 
difficulty was experienced in this study in separating the different 
kinds of food rejected so as to get the weights of each. Frequently 
allowances and estimates had to be made, and though in some cases it 
was almost impossible to make satisfactory estimates, this was done as 
carefully as possible, and the data as recorded are believed to be not 
far from correct. 



Table 7. — Nutrients and energy in food eaten and wasted in dietary study No. 366. 
[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




Grams. 

16 
4 
2 
3 

10 


Grams. 
16 
7 
2 
2 
12 
26 
31 


Grams. 


Calories. 

206 

82 

26 

34 

147 

231 

536 


Grams. 

4 
2 
2 
1 

1 

2 


Grams. 
4 
2 
2 
1 
1 
7 
3 


Grams. 


Calories. 
51 




1 


1 


30 




26 




1 




13 






13 


Butter . .. 






62 


Milk (evaporated cream)... 


26 


39 


3 


47 


Total animal food 


61 


96 


41 


1,262 


12 


20 


4 


242 




21 


5 


126 


633 


15 


3 


86 


431 








4 
1 


3 


28 
15 


154 
64 


2 


1 


15 
5 


77 




20 










Total vegetable food.. 


26 


S 


169 


851 


17 


4 


106 


528 




5 


5 


17 


133 


2 


2 


5 


45 








92 


109 


227 


2, 246 


31 


26 


115 


815 







The quantities of nutrients and energy per man per day in the food 
eaten during this study were larger than was to be expected, being 
very nearty the same as in study No. 371, which was also made with 
patients more or less infirm. From a comparison of the figures in the 
table above with those in Table 6 it would appear that the quantity of 
carbohydrates, and consequently of energy also, was considerably 
smaller in the present stud}^ than in No. 371, but unfortunately the 
amount of sugar consumed was not learned. The observer was able 
to ascertain, however, that it was not large, but was probably as 
much as would make the total energy of the food consumed about the 
same as that in study No. 371, and certainly fully sufficient for the 
needs of the patients. 

In this study, as in No. 371, the protein furnished by milk was 
large, being as much as the total from all vegetable foods. Eggs also 
formed a noticeable part of the diet, and properl}*, because though 
not always a cheap food, the}- are of special value in the diet of the 



33 

sick. The diet seemed on the whole to be very well suited to the 
needs of the patients, as there was seldom any complaint, and the 
physician in charge considered it very satisfactory. 

The total amount of food rejected in this study was large, as in 
study No. 371 with patients of a similar class. From the statistics in 
Table 35 of the Appendix it will be observed that very large amounts 
of some of the individual articles were rejected. While this may have 
been due to some extent to the varying appetite of the patients, in the 
case of the cereals and vegetables it was undoubtedly due in part to 
an excess in the amounts served. Canned corn, peas, tomatoes, and 
squash, which were necessarily used at this season of the year, were 
apparently not much relished, and the amounts rejected were large, as 
was also the case with hash, which though well made was not generally 
liked. 

In this study bread, toast, and, in one instance, grapes were the only 
foods returned to the kitchen which were served again. In wards of 
this nature apparentl} r any reduction of the amounts rejected by the 
patients must be made by closely observing the amounts consumed 
and serving accordingly, for food once served is necessarily wasted if 
not eaten. It would seem that in these wards, where the time allowed 
for eating can be made as long as needed, smaller individual servings 
might be advantageous, the privilege of a second helping being allowed 
if more food is desired. 

DIETARY STUDY NO. 367— MALE PATIENTS, NONWORKERS. 

This study was made with about 103 male patients who were quiet, 
orderly, and in fairly good physical condition. Like the subjects of 
study No. 361, they were nonworkers. Meals were eaten in the large 
"Oaks dining room, 1 ' which is situated near the kitchen where the food 
was cooked, so it reached the table fairly hot. 

The study began with breakfast, November 12, 1902, and continued 
for 7 days, with 21 consecutive meals. The total number of meals 
taken was 2,157, or equivalent to 1 man for 719 days. 

This study and No. 368, although with different classes of patients, 
were carried on simultaneously, as the food for both was supplied from 
the "Toner general kitchen," and it was possible to make the weigh- 
ings for both at the same time. 

The diet was the same as that served to able-bodied patients through- 
out the institution, the articles all coming from the same general store- 
room and being practically of the same grade and quality. 

The menu, which with a few unimportant exceptions was the same 
for both studies, is given here. This menu does not include "special 
diet 1 ' articles, small amounts of which were served. 

6523— No. 150—04 3 



34 

Wednesday, November 12, 1902. 

Breakfast. — Bread, butter, coffee, oatmeal, hash. 

Dinner. — Cabbage, boiled sweet potatoes, corned beef boiled, bread, tea. 

Supper. — Canned rhubarb stewed, gingerbread, bread, butter, tea. 

Thursday, November 13, 1902. 

Breakfast. — Stewed prunes, mush, coffee, bread, hot rolls, butter. 
Dinner. — Kidney beans boiled, bread," beef stew, bean soup, crackers. 
Supper. — Bread, butter, tea, beans baked. 

Friday, November 14, 1902. 

Breakfast. — Bread, hot biscuit, steamed potatoes, salt mackerel boiled, butter, 
coffee. 

Dinner. — Baked fresh cod, cucumber pickles, fruit pudding steamed, sweet pota- 
toes, macaroni and tomatoes boiled, bread, « butter, coffee. 

Supper. — Bread, butter, cheese, tea, stewed peaches. 

Saturday, November 15, 1902. 

Breakfast. — Bread, butter, coffee, hominy, beefsteak. 

Dinner. — Vegetable soup, boiled cabbage, jowl or pig's head boiled, steamed pota- 
toes, bread. 
Supper. — Stewed prunes, 6 Graham bread, butter, tea. 

Sunday, November 16, 1902. 

Breakfast. — Wheat breakfast food, bread, hot biscuit, butter, baked beans, coffee. 
Dinner. — Roast pork, steamed beets, baked sweet potatoes, bread/' butter, apple 
pie, coffee. 
Supper. — Bread, butter, apple sauce, plain cake, tea. 

Monday, November 17, 1902. 

Breakfast. — Hot rolls, steamed sweet potatoes, hominy, fried sausage, butter, coffee. 
Dinner. — Pea soup, sweet potatoes, boiled pork shoulder, cold slaw, bread/' crackers. 
Supper. — Currant jelly, bread, cinnamon bread, apple butter, butter, tea. 

Tuesday, November 18, 1902. 

Breakfast. — Hot rolls, butter, wheat breakfast food, liver and bacon, coffee. 

Dinner. — Bread, beef stew, vegetable soup, squash pie, potatoes, stewed peas, 
crackers. 

Supper. — Bread, butter, apple butter, finger rolls, tea. 

Sugar and milk provided for beverages. This menu does not include "special 
diet" articles. 

The usual data regarding the amounts of food provided, eaten, 
rejected, and returned are found in Table 35 of the Appendix. The 
computations of the quantities of nutrients and energy per man per 
day in the food eaten and that rejected are summarized in the table 
here given. 

a For study No. 368, biscuit. & Study No. 368, apple sauce. 



35 

Table 8. — Nutrients and energy in food eaten and ivasted in dietary study No. 367. 
[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates'. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




Grams. 

5 
8 


Grams. 
5 

18 


Grams. 


Calories. 
65 
192 


Grams. 
2 
2 


Grams. 
2 
3 


Grams. 


Calories. 
26 








35 


Poultry 








Fish 


2 
2 
1 
1 
3 


1 
2 
29 
1 
3 




17 
26 
262 
13 
54 


2 


2 




25 


Eggs 














4 




36 










Milk (evaporated cream)... 


4 
















Total animal food 


22 


59 


4 


629 


6 


11 




122 










29 


5 


176 
94 
53 
31 


864 
376 
293 

128 


8 


2 


49 










9 
1 


5 


3 


1 


15 
21 






84 










Total vegetable food . . 


39 


10 


354 


1,661 


11 


3 


85 


411 




11 


13 


27 


268 


3 


3 


5 


58 






Total food 


72 


82 


385 


2, 558 


20 


17 


90 


591 







Before this study began it was the impression of both the dietitian 
and the physician in charge that the amount of food eaten by these 
patients was less than might be expected, though no definite reason 
was assigned for this belief other than the fact that they were quiet, 
non workers. The opinion proved to be justified. The quantities of 
nutrients and energy, 72 grams of protein and 2,558 calories per man 
per day, in the food eaten were smaller than those observed in a pre- 
vious study (Table 4) with a somewhat similar class of patients — though 
in that case some workers were included — and smaller as regards pro- 
tein than the commonly accepted American dietary standard for men 
in health with little or no muscular exercise, namely, 90 grams of pro- 
tein and 2,450 calories of energy. It might be urged that the amounts 
of food eaten were smaller than the patients required, but this is much 
to be doubted, since the amounts provided were generous and the 
patients were served more than they cared to eat. It may be that 
though well prepared the food was not suited to their tastes. Consid- 
ering the nature and amount of the food which they rejected, however, 
it seems reasonably certain that they ate as much as they would have 
cared for under any circumstances, and that this was abundantly suf- 
ficient to satisfy their bodily needs, since their activity was slight. 

The food rejected in this study was enough to supply 20 grams of 
protein, 17 grams of fat, 90 grams of carbohydrates, and 591 calories 
of energy per man per day, or 22 per cent of the protein, 17 per cent 
of the fat, 19 per cent of the carbohydrates, and 19 per cent of the 
energy of the total food served. It is noticeable that the percentage 
of protein rejected was larger than that of the carbohydrates, a con- 
dition which is not often noted in dietary studies, though observed also 



36 

in others here reported. These percentages of rejected food were 
higher than is believed necessary in a dining room of this kind. 

The amounts of some of the individual articles rejected are worthy of 
note. Data of this character are given in Table 35 of the Appendix. 
It will be seen that the amount of meats rejected was large, as was 
also that of the cereal breakfast foods. This would seem to indicate 
either that the amounts served were too large, or that the kinds were 
not relished, or both. In the case of the breakfast foods, it seemed 
certain that too much was provided. 

The rejection of cucumber pickles was undoubtedly due to an over- 
supply. This article is ordinarily and properly supplied merely as a 
relish and not as a food, and the quantity eaten is naturally not large. 

As a general thing, the quantity of vegetables eaten, other than 
potatoes, is very apt to vary widely from day to day, as individuals 
differ markedly in their preference for such foods. Therefore, in 
studies of this kind the amount of vegetables rejected may be nor- 
mally quite large, since the aim is necessarily to supply always enough 
for all. This would account, in part at least, for the large amount of 
vegetables rejected in this study. 

The amount of butter rejected was larger than might have been 
expected, but it was not necessarily a waste, since it might have been 
used for cooking purposes. 

The amount of apple butter rejected is believed to be due to the 
fact that it was not especially palatable. The amounts of apple sauce, 
peach sauce, and stewed prunes rejected were also large. Such fruit 
products hold an important place in the dietetics of this institution, 
being served with supper very frequently. They are relatively inex- 
pensive, and though in themselves they have comparatively little 
nutritive value aside from the sugar added in preparing them, their 
flavor is generally relished, and they tend to increase the consumption 
of bread, a food which is both cheap and nutritious. Hence, even 
though the quantities rejected be large, their use should not be dis- 
couraged. The apparent waste could be diminished by reducing the 
amount served to more nearly what is likely to be eaten and by return- 
ing what is not served to the kitchen for use at another time. 

It was in this study, which was the fourth made, that improvements 
due to the investigation began to be noticeable, especially as regards 
the utilization of the excess of food sent from the kitchen to the dining 
room but not served. Ordinarily, though in just as good condition 
as when it left the kitchen, it was added to that left upon the plates 
by the patients and sent to the garbage can. An attempt was made 
to have such material returned to the kitchen and to find ways of 
using it. About 9 per cent of the bread provided was returned in 
this study and used for bread pudding and in other ways; "left-over" 
potatoes were also carefully saved and used for hash and in other 



37 

ways, as would be the ease in an ordinary household. The physician 
in charge of the department cooperated most heartily with the dietitian 
in charge of the kitchen and the observer in trying to have unused 
food returned to the kitchen and utilized. From the standpoint of 
economy the amounts saved were of some importance, and at the same 
time the character of the diet did not suffer. 

DIETARY STUDY NO. 368— MALE PATIENTS, ACUTE CASES. 

This study was conducted with 26 male patients, mostly acute cases, 
confined entirely to their ward and constantly under considerable 
nervous and mental strain. 

The study began with breakfast, November 12, 1902, and continued 
7 days, with 21 meals. The total number of meals taken was 516, 
equivalent to 1 man for 182 days. The menu was practically the same 
as in dietary study No. 367. 

The data concerning the total amounts of food provided, returned, 
eaten, and rejected are shown in Table 35 of the Appendix. The 
quantities of nutrients and energy per man per day in the food con- 
sumed and rejected are summarized in the following table: 

Table 9. — Nutrients and, energy in food eaten and wasted in dietary study No. 368. 
[Quantities per man per day.] 







Food eaten. 






Food wasted. 




Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




Grams. 
4 
7 
3 
1 
1 
6 


Grams. 
4 
16 
2 

31 
2 

7 


Grams. 


Calories. 

52 
170 

30 
280 

22 
122 


Grams. 
4 
2 
3 


Grams. 

3 
5 
2 

4 


Grams. 


( 'alories. 
43 








53 


Fish etc 






30 


Butter 






35 










Milk (evaporated cream)... 


9 




















22 


62 


9 


676 


9 


14 




161 










33 


6 


201 
59 

48 
35 


989 
236 
273 
144 


10 


2 


66 


322 








9 
1 


5 


4 

1 


1 


23 

38 


117 




156 






Total vegetable food. . 


43 


11 


343 


1, 642 


15 


3 


12? 


595 




11 


13 


26 


263 


2 


3 


2 


42 






Total food 


76 


86 


378 


2, 581 


26 


20 


129 


798 







From the table above it will be seen that the food eaten furnished 
76 grams of protein, 86 grams of fat, 378 grams of carbohydrates, and 
2,581 calories of energy per man per day, or practically the same 
amounts as were found in the preceding study. While these quanti- 
ties are somewhat smaller than might have been anticipated, there is 
no doubt that the patients had all they cared to eat. The amounts 
served to them were generous and considerable food was left uneaten, 
25 per cent of the protein and 21 per cent of the energy of the food 
served being rejected. From the statistics given in Table 35 of the 



38 

Appendix it will be observed that this was not confined to any one 
kind of food, but that a large proportion of different foods was rejected. 
It seems quite probable from these data that the amounts provided 
were too large for the appetites, if not the needs, of the patients. Had 
they eaten all the food served to them the amounts of nutrients per 
man per day would have been 102 grams of protein, 106 grams of fat, 
and 507 grams of carbohydrates, with 3,379 calories of energy, which, 
as regards energy, would be sufficient for the average man at ordinary 
muscular work, and perhaps nearly sufficient as regards protein also. 

DIETARY STUDY NO. 369— ATTENDANTS, HOUSE GIRDS, ETC. 

This and the following study, No. 370, were carried on simultane- 
ously, with attendants, house girls, waiters, etc., one group having 
their meals in the dining room of the Toner building and the other 
in that of the Oaks building. All three meals, breakfast, dinner, and 
supper, were served twice each day in both dining rooms, so that for 
each article served four weighings were necessary- The studies began 
on Monday, November 24, 1902, and ended December 1. They covered 
7 days, with 21 meals, as usual, since no account was taken of the food 
on November 27 (Thanksgiving day), when the regular menu was not 
served. 

Study No. 369 comprised 14 persons, 10 males and 4 females. The 
total number of meals taken was equivalent to 280 meals per man, or 
equivalent to 1 man 93 days. In order to compute the equivalent num- 
ber of meals per man from the total number eaten, it was assumed that 
the average food consumption per woman was 0.8 as much as that per 
man; thus 21 meals per woman would be 16.8 meals per man. 

The menu served during these two studies is given herewith. This 

was supposed to be the same as that for attendants throughout the 

institution. 

Monday, November 24, 1902. 

Breakfast. — Prunes, « oatmeal, sausage, fried hominy, Graham rolls, coffee. 
Dinner. — Pea soup, pork shoulder, creamed mashed potatoes, boiled rice, mashed 
turnips,*baked custard, bread, crackers, tea. 
Supper. — Cold roast beef, fried potatoes, stewed prunes, bread, tea. 

Tuesday, November 25, 1902. 

Breakfast. — Oatmeal, liver and bacon, sweet potatoes, rolls, coffee. 
Dinner. — Roast beef, baked sweet potatoes, boiled cabbage, tomato soup, rhubarb 
pie, bread, tea, crackers. 
Supper. — Cold shoulder, fried potatoes, apple sauce, bread, tea. 

Wednesday, November 26, 1902. 

Breakfast. — Oatmeal, fried ham, baked potatoes, hot rolls, coffee. 
Dinner. — Bean soup, roast or corned beef, mashed potatoes, ma3hed turnips, cab- 
bage slaw, rice pudding, bread, tea, crackers. 
Supper. — Cold corned beef, baked apples, bread, tea. 

a Served only to subjects of study No. 370. 



39 

Friday, November 28, 1902. 

Breakfast. — Oatmeal, salt mackerel, baked potatoes, baked beans, biscuit, coffee. 
Dinner.— Oyster soup, roast beef, baked cod, boiled potatoes, boiled beets, boiled 
rice, tea. 
Supper. — Deviled eggs, cheese, celery, peach sauce, bread, soda biscuit, tea. 

Saturday, November 29, 1902. 

Breakfast. — Oatmeal, beefsteak, baked potatoes, bread, coffee. 
Dinner. — Vegetable soup, boiled beef, bread dressing, sweet potatoes, boiled squash, 
cabbage slaw, blanc mange pudding with sauce, bread, crackers, coffee. 
Supper. — Stewed beef, prune sauce, Graham bread, tea. 

Sunday, November 30, 1902. 

Breakfast. — Oatmeal, fried ham, baked beans, baked sweet potatoes, biscuit, coffee. 
Dinner. — Roast beef, mashed potatoes, turnips, cranberry sauce, mince pie, bread, 
tea. 
Supper. — Peach sauce, cake, bread, tea. 

Monday, December 1, 1902. 

Breakfast. — Oatmeal, sausage, fried hominy, hot rolls, coffee. 

Dinner. — Pea soup, browned potatoes, boiled shoulder, boiled cabbage, cranberry 
sauce, bread pudding with lemon sauce, bread, tea, crackers. 

Supper. — Dried beef, mashed browned potatoes, cinnamon bread, apple sauce, 
bread, tea. 

Butter served as desired. Bread ad libitum. Sugar and milk provided. 

The detailed statistics concerning the food in this study, No. 369, 
are given in Table 35 of the Appendix. The following table summa- 
rizes the results as computed to show the quantities of nutrients and 
energy per man per day in the food eaten and in that rejected: 

Table 10. — Nutrients and energy in food eaten and wasted in dietary study No. 369. 
[Quantities per man per day.] 





Food eaten. 




Food wasted. 




Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Beef, veal, and mutton 

Pork 


Grams. 
22 
12 
3 
1 
1 
2 
5 


Grams. 

25 

24 

2 

1 

48 

3 

6 


Grams. 
1 


Calories. 

315 

262 
30 
12 

431 
35 

105 


Grams. 
23 
6 
3 


Grams. 
27 
10 
3 


Grams. 
1 


Calories. 
336 
113 


Fish 






39 










Butter 






8 




71 










Milk 


s 




















Total animal food 


4C 


109 


9 


1,190 


32 


48 


1 


559 




29 


5 


166 
33 
85 
33 


825 
132 
481 
132 


20 


5 


113 


577 








13 


10 


14 
1 


9 


75 

38 


436 




156 










Total vegetable food.. 


42 


15 


317 


1,570 


35 


14 


226 


1,169 




12 


17 


44 


375 


5 


5 


18 


136 






Total food 


100 


141 


370 


3,135 


72 


67 


245 


1 864 







40 

The average amount of muscular work performed by the persons in 
this group might perhaps be considered equivalent to that of a man 
engaged at light to moderate muscular work. The commonly accepted 
dietary standard for this calls for 112 grams of protein and 3,050 calo- 
ries of energy per day. The results of this study were a little lower 
than this standard as regards protein, and slightly above as regards 
energy. Apparently, therefore, the food consumption of these per- 
sons was sufficient for their bodily needs. Another indication that 
such was the case is found in the fact that the food provided was greatly 
in excess of what was eaten, which would naturally indicate an over- 
supply rather than the opposite, when as was the case the diet was 
reasonably varied and the foods were well cooked. 

The amount of food rejected in this study was very large, and con- 
tained about 42 per cent of the protein and 37 per cent of the energy 
of the total food served. In addition to this a considerable propor- 
tion of some of the articles brought to the dining room was returned 
.to the kitchen. That the food provided was excessive is more plainly 
shown by the fact that had all the food served been eaten there would 
have been a consumption of 172 grams of protein, 208 grams of fat, 
and 615 grams of carbohydrates per man per day. 

DIETARY STUDY NO. 370— ATTENDANTS, HOUSE GIRLS, ETC. 

The group included in this study comprised 22 males and 6 females 
(house girls, attendants, waiters, etc.). As previously noted, the study 
was carried on at the same time and under the same conditions as No. 
369. An accurate account of the number of meals eaten was kept as 
usual, but, unfortunately, such data for the first 3 days of the study 
were lost. However, it is believed that the number did not vary 
greatly from da} r to day, and that no considerable error is introduced 
by assuming that the average attendance at each meal of the seven days 
was the same as during the last four days. Making this assumption 
and counting the food eaten by 1 woman as equal to 0.8 that of 1 man, 
the total number of meals taken was equivalent to 563 for a man, or 1 
man for 188 days. 

The menu served was the same as in dietary No. 369. 

The food statistics in detail are found in Table 35 of the Appendix. 
The quantities of nutrients and energy per man per day in the food 
eaten and that rejected are summarized in the following table: 



41 

Table 11 — Nutrients and energy in food eaten and wasted in dietary study No. 370. 

[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 

Calories. 
344 
379 

29 

39 
716 

22 
207 

34 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




liriuiis. 

26 

18 

3 

3 

1 

1 

10 

2 


Gram*. 
27 
34 

2 

3 
80 

2 
12 

2 


Grams. 


Grams. 
12 
4 
3 

1 


Grams. 

12 
7 
3 
1 


Grams. 
l 


Calories. 
159 




1 


78 






39 








13 


Butter 




















Milk 


15 
2 






























Total animal food 


64 


162 


18 


" 1,770 


20 


23 


1 


289 




41 


11 


244 

139 

83 

.45 


1,238 
556 

477 

184 


11 


2 


63 


314 








14 
1 


10 


10 
1 


6 


51 
37 


297 




152 






Total vegetable fund.. 


56 


21 


511 


2, 455 


22 


8 


151 


763 




11 


15 


49 


373 


3 


5 


5 


76 






Total food 


131 


198 


578 


4,598 


45 


36 

- 


157 


1,128 







The average food consumption in this dietary study, 131 grams 
of protein and -1,598 calories of energy per man per day, is much larger 
than that of the persons with similar occupation included in the pre- 
ceding study; in fact it is slightl} 7 higher in protein and decidedly 
higher in energy than the commonly accepted American standard for 
a man at moderately active muscular work, i. e., 125 grams of protein 
and 3,400 calories of energy. Apparently these persons had large 
appetites, or they ate more than the}^ actually needed. They certainly 
ate much more than ordinary people doing equivalent work. 

The excess of energy in the diet is largely due to the unusual amount 
of sugar eaten. In no other study made in this institution, with the 
exception of No. 365 with a group of persons similar to those in the 
present stud} T , was so much sugar consumed. In No. 369, the.preceding 
study with a similar group, the consumption of sugar was no more 
than is commonly found. 

The food rejected in this study contained 26 per cent of the protein 
and 20 per cent of the energy in the total food served. While this was 
larger than seemed necessaiy, it was very much smaller than in the pre- 
ceding study. The difference in the amounts rejected is accounted for 
by the difference in amounts eaten, for the total amount of food served 
per man per day was 3 per cent larger in study No. 370 than in No. 
369. From a comparison of the amounts wasted in the two studies it 
is apparent that the food provided in study No. 369 could have been 
reduced at least 25 per cent and still leave an excess over the amount 
actually eaten. 



42 

DIETARY STUDY NO. 372— MALE PATIENTS, LARGELY NEGROES, 

CRIMINAL INSANE. 

The patients in this stud} 7 occupied four wards in the Howard Hall 
building, which is the criminal department of the institution. The 
population of this department is composed largely of criminal insane 
sent from prisons and reformatories, though it includes also those who 
were committed there directly because of criminal acts due to their 
demented condition. The patients in these four wards ate in the same 
dining room. About 65 were included in the study, all males, and all 
but 16 were negroes. They were in good ph3 7 sical health, and many 
appeared to be robust. Among this group were 19 who were classed 
as workers, and a few of them did considerable work, though for short 
periods only. It seems fair to consider therefore that they did not 
perform any greater amount of muscular work than men ordinarily 
engaged at light muscular work. All the patients included in the 
group took some daily exercise walking, but the amount was probably 
comparatively small. 

During the study 9 attendants also ate in this dining room. Their 
food was for the most part served separately, though some of it was 
prepared with that of the patients. These men have been included in 
this study for the reason that no separate classification could be easily 
made of them, and it seemed practically impossible to keep their food 
entirely separate. 

The study began with breakfast, February 2, 1903, and continued 
7 days, with 21 meals. The total number of meals taken by patients 
and attendants was 1,556, equivalent to 1 man for 519 days. 

During the week of this stud} 7 the following menu was served: 

Monday, February 2, 1903. 

Breakfast. — Oatmeal, « fried sausage, boiled hominy, Graham biscuit, butter, coffee. 
Dinner. — Bean soup, boiled shoulder, steamed potatoes, boiled cabbage/' boiled 
rice, apple dumplings, " soda crackers, bread. 
Supper. — Boiled beef b and pigs feet/ rhubarb sauce, doughnuts, bread, butter, tea. 

Tuesday, February 3, 1903. 

Breakfast. — Wheat breakfast food, apple sauce, beef stew/ pork chops and gravy, a 
baked potatoes/''' hot rolls, coffee, butter. 

Dinner. — Stewed peas/ pork stew, boiled Lima beans, bread pudding, steamed 
browned potatoes/ roast pork with gravy," bread, butter, coffee. 

Supper. — Apple sauce, smoked herring," shoulders/' fritters," rolls, butter, tea. 

Wednesday, February 4, 1903. 

Breakfast. — Oatmeal, liver and bacon/ stewed potatoes,"'' beef stew/ rolls, 
butter, coffee. 

Dinner.— Bean soup, corned beef, steamed potatoes, boiled cabbage, tapioca pud- 
ding," crackers, bread. 

Supper. — Rhubarb sauce, fried potatoes," cold corned beef/ head-cheese," ginger 
cake, bread, butter, tea. 



" For attendants. '' For working patients. 



43 

Thursday, February 5, 1903. 

Breakfast. — Liver and bacon, corn-meal mush, beefsteak,* baked potatoes/' biscuit, 
butter, coffee. 

Dinner. — Tomato soup, beef potpie, creamed mashed potatoes/' mashed turnips, " 
succotash, bread. 

Supper. — Baked beans, beef potpie,'' corned beef/' soda biscuit, bread, apple 
sauce," butter, tea. 

Friday, February 6, 1903. 

Breakfast. — Boiled salt cod, steamed potatoes, fried mush/' oatmeal," fried salt 
mackerel/' bread, butter, coffee. 

Dinner. — Bean soup, baked cod, cucumber pickles, boiled rice, boiled macaroni, 
steamed pudding, tomato soup/' crackers, steamed browned potatoes," boiled beef," 
rice pudding," bread. 

Supper. — Tomato preserves," pork shoulder,'' codfish cakes," soda biscuit," apple 
sauce, bread, butter, tea. 

Saturday, February 7, 1903. 

Breakfast. — Oatmeal," hominy, beefsteak and gravy, corn bread," baked potatoes, 
bread. 

Dinner. — Vegetable soup, pork heads, boiled turnips, browned potatoes," stewed 
potatoes, stewed peas," roast beef and gravy," crackers, bread. 

Supper.— Boiled beef,'' rhubarb sauce, bread, roast pork," prune sauce/' butter, tea. 

Sunday, February 8, 1903. 

Breakfast. — Baked beans, wheat breakfast food," fried ham,"'' fried potatoes," rolls, 
butter, coffee. 

Dinner. — Vegetable soup," roast pork with gravy, cucumber pickles, steamed pota- 
toes, stewed tomatoes, apple pie, creamed mashed potatoes," cornstarch pudding," 
bread, coffee. 

Supper. — Stewed prunes, plain cake, bread, baked beans," jelly cake," celery 
salad." 

Attendants received 2 quarts milk with breakfast and supper, 1 quart with dinner. 
Sugar and milk are added in the kitchen to tea and coffee supplied to patients. But- 
ter supplied with each meal to attendants. Bread supplied ad libitum. 

The data regarding the kinds and amounts of food provided, returned 
to the kitchen, eaten, and rejected are given in detail for this study in 
Table 35 of the Appendix. The following table summarizes the 
results: 

Table 12. — Nutrients and energy in food eaten and wasted in dietary study No. 372. 
[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Beef, veal, and mutton 


Grams. 

14 
19 
4 


Grams. 
14 
31 


Grams. 


Calories. 

181 

352 

16 

178 
29 


Grams. 
2 
1 
4 


Grams. 
2 
2 

i 

n 


Grams. 


Calories. 

26 


Pork 






22 


Fish 






25 


Butter 


20 
2 






97 


Milk 


1 


2 
















Total animal food 


38 


67 


2 


756 


7 


16 




170 







a For attendants. 



&For working patients. 



44 

Table 12. — Nutrients and energy tin food eaten and wasted in dietary study No. 372 — Con. 

[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 

value. 




Grams. 
35 


Grams. 
12 


Grams. 

216 

24 

54 

23 


Calories. 

1,111 

96 

291 

92 


Grams. 
14 


Grams. 
3 


Grams. 

84 


Calories. 
419 








10 


4 


4 


1 


23 

4 


117 




16 














Total vegetable food. . 


45 


16 


317 


1,590 


18 


4 


111 


552 




12 


15 


29 


298 


2 


2 


1 


30 






Total food 


95 


98 


348 


2, 644 


27 


22 


112 


752 







The data in the table show that the amounts of nutrients and energy 
in the food actually eaten, 95 grams of protein and 2,644 calories of 
energy, were not particularly different from those found in study No. 
364, being a trifle higher in protein and lower in energ}^. This is 
about what would be expected, since the subjects in both studies had 
about the same amount of muscular exercise. 

In this study about 22 per cent of the total protein and energy of 
the food served was rejected. The amount of animal food other than 
fish rejected was small, but fish was evidently not relished by these 
patients as a considerable proportion of that served was not eaten. 
Most of the desserts served were eaten, though it should be mentioned 
that only the attendants received tapioca, rice, and cornstarch pud- 
dings. Other articles on the menu that were prepared expressly for 
the attendants were smoked herring, pork chops, head-cheese, boiled 
beef, fritters, corn bread, fried potatoes, celery salad, tomato pre- 
serves, apple dumplings, and codfish cakes. Any portions of these 
articles left after the attendants were served were, however, saved for 
the working patients. The amount of cereal foods rejected was large. 
The wheat breakfast foods, and in fact all the breakfast foods, were 
evidently not relished. The amount of bread rejected, largely crusts, 
was greater than was to be expected. The bread served in this study 
was of good quality, and there was apparently no reason why the 
crusts should not be eaten. The patients in general preferred bread 
not over 24 hours old. 

The amount of butter rejected was much larger in this department 
than was usually the case. It was noticed that butter was served at 
some meals where the menu did not provide for it. It seems probable 
that the amount supplied was in excess of what was needed. A large 
part of the waste of food in this study may probably be accounted for 
by the fact that the portions for each patient were placed on his plate 
before he sat down to the table, and so any excess was necessarily 
wasted. This method of serving, which is generally wasteful, was 



45 

followed in only a few wards, and may not have been necessary here, 
though the attendant in charge gave it as his opinion that the patients 
were not intelligent enough to be supplied in the customary way. 

The attendant in charge also stated that no attempt was made as a 
rule to return to the kitchen any foods not served except steamed 
potatoes, bread, and meat. During the time of this study no food was 
returned (Table 35 of the Appendix), hence the food provided and that 
served were the same, and of course equal to the sum of the food 
rejected and eaten. 

Although the proportion of food rejected was somewhat larger than 
might seem necessary, even with the method of serving followed, yet 
the amounts sent to this dining room are probably as a rule not very 
much larger than the} 7 should be, to allow for the varying appetites 
of the men. The attendant in charge believed that though amply 
sufficient they were none too great. 

DIETARY STUDY NO. 373— MALE PATIENTS, CRIMINAL INSANE. 

This study was made with about 90 patients and 10 attendants, all 
white males, fed in Howard Hall dining room No. 2, the food being 
supplied from the general kitchen. The patients were insane crimi- 
nals, as in the preceding study. A few of them did a little work in 
the wards and dining room, but the larger number had no regular 
occupation. They all appeared to be in good physical health and well 
nourished. It was the opinion of the persons in charge of the dining- 
room that the men were very hearty eaters. 

The study began with breakfast, February 10, 1903, and continued 
7 days. The total number of meals taken was 2,080, equivalent to 1 
man for 693 days. 

The menu served varied little from that of the preceding study. 

As was the case in the preceding study, some of the foods were pro- 
vided primarily for the attendants, namely, fried chipped beef, Bologna 
sausage, mutton chops and roast, boiled pork, head-cheese, corn bread, 
cucumber pickles, stewed peas, fried and boiled potatoes, baked sweet 
potatoes, preserved tomatoes, baked apples, cornstarch pudding, and 
rice pudding. However, any portions left after the attendants were 
served were given to the patients. 

The data regarding the kinds and amounts of food provided, etc., are 
given in Table 35 of the Appendix. In the following table arc sum- 
marized the figures showing the quantities of nutrients and energ3 T per 
man per day in the food eaten and rejected: 



46 

Table 13. — Nutrients and energy in food eaten and wasted in dietary study No. 373. 
[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Beef, veal, and mutton 

Pork 


Grams. 

19 
6 
5 


G rams. 

19 
12 

5 
21 

2 


Grams. 


Calories. 
245 
131 

64 
187 

38 


Grows. 
3 
1 

1 


Grams. 
3 
1 
1 
5 


Grams. 


Calories. 

39 






13 


Fish 






13 


Butter 






44 


Milk 


2 


3 


















32 


59 


3 


665 


5 


10 




109 










38 


13 


240 
12 
52 
36 


1,228 

48 

296 

144 


8 


1 


48 


233 










ii 5 


2 


1 


8 
4 


49 




16 












Total vegetable food . . 


49 18 

i 


340 


1,716 


10 


2 


60 


298 




13 


16 


26 


299 


2 


2 


3 


38 






Total food 


91 


93 


369 


2,680 


17 


14 


63 1 445 









The average quantities of protein, 94 grams, and energy, 2,680 calo- 
ries, per man per day in the food eaten b} T this group were almost iden- 
tical with those noted in the preceding study and practically conform 
to the commonly accepted standard for the ordinary man in health 
with little muscular activity. It is interesting to note that in this 
study the proportion of total protein furnished by cereal foods is larger 
than has been commonly found in dietary studies of American families. 

The quantity of nutrients and energy rejected was nearly 40 per 
cent less than that in the preceding study. Considering the propor- 
tions of the individual articles rejected (Table 35 of the Appendix), it 
will be observed that the largest waste was with the cereal breakfast 
foods and similar articles. This may have been due to an excessive 
supply. In the case of most of the other materials the amount rejected 
was perhaps hardly more than might be expected under the circum- 
stances, though 18 per cent for the bread is large for bread of such 
good quality. 

During this study the observer was informed that the quantities of 
rejected material were very small as compared with what had previously 
been brought away. Doubtless more care was observed in serving than 
was formerly the case, yet no complaints were heard that the quanti- 
ties provided were not sufficient. The moral influence of an investi- 
gation like this is by no means inconsiderable, and it happens very 
naturally that more care is taken by persons who feel that their work 
is under observation. It was the opinion of the superintendent that 
this fact alone had been responsible for much improvement in this 
respect in this and other departments of the institution. 



47 
DIETARY STUDY NO. 374— MALE PATIENTS, NEGROES. 

This study was made with about 170 male patients, occupying West 
Lodge, in the Howard Hall department, all of whom were insane 
negroes other than criminals. From 15 to 30 were in restraint a large 
part of the time and many were very violent at certain periods. Most 
of them were in good physical health and were considered very heart}^ 
eaters, being noticeably fond of meat. From 70 to 80 of these patients 
did a fairly large amount of work, many of them being employed out 
of doors all day, digging tunnels, improving driveways, etc., and 
handling pick and shovel for 7 or 8 hours a day. 

Most of the patients in this group had their meals in the regular 
dining room, but 18, who were aged, crippled, or infirm, did not come 
there, though they received the same diet as those served in the dining 
room. During the week of this stud}' 5 patients received at times 
" special " or " sick"" diet, but the amount of such foods was small. 

This study began with breakfast, February 20, 1903, and continued 
7 days. The total number of meals taken was 3,549, equivalent to 1 
man for 1,183 days. 

The following menu was served during this study: 

Friday, February 20, 1903. 

Breakfast. — Boiled salt cod, steamed potatoes, hot rolls, butter, coffee. 
Dinner. — Bean soup, baked haddock with dressing, macaroni and tomatoes, boiled 
rice, finger rolls, steamed pudding with sauce, bread. 
Supper. — Evaporated peach sauce, head-cheese, « bread, butter, tea. 

Saturday, February 21, 1903. 

Breakfast. — Fried hominy, beefsteak, bread, butter, coffee. 

Dinner. — Boiled beef, mashed turnips, steamed potatoes, soup, bread. 

Supper. — Roast beef, ft apple jelly, Graham bread, butter, tea. 

Sunday, February 22, 1903. 

Breakfast. — Baked beans, hash, fried ham, a wheat breakfast food, bread, butter, 
coffee. 

Dinner. — Roast beef , steamed potatoes, stewed tomatoes, apple pie, biscuit, bread, 
butter, coffee. 

Supper. — Stewed peaches, plain cake, bread, butter, tea. 

Monday, February 23, 1903. 

Breakfast. — Pork sausage, hominy, bread, butter, coffee. 

Dinner. — Bean soup, boiled shoulder, steamed potatoes, boiled rice, bread. 

Supper. — Cinnamon bread, prune sauce, cold boiled shoulder," bread, butter, tea. 

Tuesday, February 24, 1903. 

Breakfast. — Oatmeal, liver and bacon, bread, butter, coffee. 

Dinner. — Beef stew, boiled beots, steamed pudding with sauce, bread or rolls, 
butter, coffee. 
Supper. — Chops, « evaporated apple sauce, soda biscuit, butter, tea. 



« For working patients. 



48 



Wednesday, February 25, 1903. 

Breakfast. — Beef stew, oatmeal, rolls, butter, coffee. 

Dinner. — Bean soup, corn beef, boiled rice, cucumber pickles, soda biscuit. 

Supper. — Pork shoulder, « rhubarb sauce, gingerbread, bread, butter, tea. 

Thursday, February 26, 1903. 

Breakfast. — Boiled mush, hash, evaporated-apple sauce, hot rolls, butter, coffee. 
Dinner. — Beef potpie, boiled Lima beans, bread, butter, coffee. 
Supper. — Baked beans, mutton chops, « bread, butter, tea. 
Milk and sugar provided as usual. 

The statistics regarding the kinds and total amounts of food in this 
study are given in detail in Table 35 of the Appendix. The following 
table summarizes the results of the study with regard to the quanti- 
ties of nutrients and energy per man per day in the food eaten and 
rejected: 

Table 14. — Nutrients and energy in food eaten and wasted in dietary study No. 374- 
[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 

Grams. 
1 
1 


Carbohy- 
drates. 


Fuel 
value. 




Grams. 

19 
11 

4 


Grams. 
18 
18 
2 
18 


Grams. 


Calories. 
236 

208 
38 
160 


(il-IIIIIS. 

1 
1 

2 


Grams. 


( 'alories. 

13 


Pork 


i 
1 




13 


Fish . 




8 




3 




27 














34 


56 


2 


642 


4 


5 




61 










37 


8 


226 

7 

44 

34 


1,123 

28 

252 

140 


5 


1 


32 


157 








10 
1 


4 


2 




9 
6 


44 




24 










Total vegetable food . . 


48 


12 


311 


1,543 


7 


1 


47 


225 




16 


16 


36 


351 


1 


2 


2 


29 






Total food 


98 


84 


349 


2, 536 


12 


8 


49 


315 







It is difficult to decide just what should be the dietary standard for 
the average man in this department, as the patients were really divided 
by their degree of activity into two classes — i. e., those who did con- 
siderable hard work and those who took little exercise, yet they were 
fed as one class except that the working patients received an extra 
allowance of meat once a day, as is the general rule of the institution. 

The calculation of the results in the table above, which shows 98 
grams of protein and 2,536 calories of energy per man per day in the 
food consumed, was made on the assumption that all patients were fed 
alike. In this case the food consumption for the working patients 
would appear to be too small, while that for the others would seem 
larger than was necessary. As a matter of fact, however, there was 

"For working patients. 



49 

some difference in the food consumption of the two classes, as may be 
seen from the results obtained by slightly altering the method of com- 
puting the average food consumption and separating the workers from 
the nonworkers. Instead of adding the amount of the extra ration of 
meat served to the working patients to the ration served to all alike and 
dividing the whole quantity by the total number of patients fed, as 
was done in the computation summarized in the table above, the total 
food consumed according to the regular menu may be divided by the 
total number of patients, giving an average of 90 grams of protein 
and 2,402 calories of energy, which would represent the food consump- 
tion of the nonworkers. The total quantity of nutrients and energy 
in the extra meat consumed should then be divided by the number of 
workers to whom it was fed, to get the average amount per working 
patient. This added to the before-mentioned values would give 108 
grams of protein and 2,694 calories of energy as the average con- 
sumption for the workers. This method of computation, it is believed, 
gives values that are more nearly correct for the two classes than the 
average in the table above, since aside from the extra allowance of 
meat for the workers both classes received about the same quantity of 
food in their ration, as nearly as could be observed. 

During the time of this study the attendants repeatedly sent back 
to the kitchen for an additional supply of food. This would indicate 
that the quantities ordinarily supplied to this dining room were not 
sufficient to meet the demands of the patients. The attendant in 
charge of the dining room said that the quantity of meat supplied was 
seldom sufficient to satisfy the patients. The quantity of food eaten 
by the nonworkers was equal to the standard of 90 grams of protein 
and 2,450 calories of energy, which is commonly considered sufficient 
for a man in health w 7 ith little muscular exercise. The quantity of 
protein and energy in the food eaten by the working patients was 
somewhat below that of the common standard for a man at moder- 
ately active muscular work, namely 125 grams of protein and 3,100 
calories of energy. If the total amount of food served (i. e., food 
eaten plus food rejected) had been eaten, the protein consumption of 
the workers would have been nearl} r equivalent to amount in the 
standard mentioned, but the energy would still have been a little lower. 

The amount of food rejected by the patients during this study con- 
tained 11 per cent of the total protein and energy of the food served, 
noticeably smaller proportions than were observed in some of the 
preceding studies. The attendant in charge of this dining room stated 
that the amount rejected was, as a rule, very small. It was suggested 
to the observer during the time these studies were in progress that 
the amount rejected was rather less than usual because the patients 
were given more time to eat than had formerly been the case. While 
this opinion could not be verified, there may have been a general ten- 
6523— No. 150—04 4 



50 

dency on the part of the attendants to make the patients hurry through 
their meals, particularly supper. 

Much care was taken in this dining room to return all unserved 
food, but the amounts returned were small, for the reason that practi- 
cally all the food provided was served. From the statistics in Table 
35 of the Appendix it will be noticed that onty a few articles were 
rejected in large proportions. Boiled salt cod evidently was not rel- 
ished; neither was wheat breakfast food. 

DIETARY STTJDY NO. 375— INFIRM MALE PATIENTS. 

This study was made with 47 male patients from middle life to old 
age, more or less infirm, more than 50 per cent of them being parole 
patients — that is, being at liberty to walk about the grounds unattended. 
A few did light work in the ward and dining room, but most of them 
were almost entirely idle. They occupied the ground floor of the 
Dawes building, called "Dawes basement, 1 ' and were supplied with 
food from the general kitchen. 

The study began with breakfast, March 4, 1903, and continued 7 days, 
with 21 meals. The total number of meals taken was 991, equivalent 
to 1 man for 330 days. The menu during the week of the study was 
as follows: 

Wednesday, March 4, 1903. 

Breakfast. — Oatmeal, hot rolls, beef stew, butter, coffee. 

Dinner. — Corned beef, crackers, bean soup, bread, steamed potatoes, boiled cabbage. 

Sapper. — Evaporated-apple sauce, bread, gingerbread, butter, tea. 

Thursday, March 5, 1903. 

Breakfast. — Evaporated-peach sauce, hot rolls, butter, coffee. 

Dinner. — Beef stew with dumplings, boiled kidney beans, bread, butter, coffee. 

Supper. — Finger rolls, baked beans, butter, tea. 

Friday, March 6, 1903. 

Breakfast. —Steamed potatoes, boiled salt cod, hot rolls, butter, coffee. 
Dinner. — Boiled rice, baked haddock, crackers, bread, steamed potatoes, cottage 
pudding with sauce, soup. 
Supper. — Bread, butter, tea, rhubarb sauce. 

Saturday, March 7, 1903. 

Breakfast. — Fried hominy, corn bread, bread, beefsteak, butter, coffee. 
Dinner. — Vegetable soup, bread, boiled beef, steamed potatoes, crackers, fried 
mush. 
Supper. — Ginger cookies, apple jelly, bread, butter, tea. 

Sunday, March 8, 1903. 

Breakfast. — Baked beans, wheat breakfast food, bread, butter, coffee. 
Dinner. — Bread, stewed corn, roast beef and dressing, steamed potatoes, apple pie, 
coffee, butter. 
Supper, — Bread, cake, stewed peaches, butter, tea. 



51 

Monday, March 9, 1903. 

Breakfast. — Fried sausage, hot rolls, hominy, butter, coffee. 

Dinner. — Crackers, boiled pork shoulders, boiled turnips, boiled rice, bean soup, 
bread. 
Supper. — Rhubarb sauce, cinnamon bread, bread, butter, tea. 

Tuesday, March 10, 1903. 

Breakfast. — Liver and bacon, wheat breakfast food, biscuit, butter, coffee. 
Dinner. — Beef stew, boiled hominy and beans, bread pudding, bread, butter, coffee. 
Supper. — Jelly, rolls, butter, tea. 

No separate account was taken of a small amount of special diet 
served in this dining room during- the study. The detailed statistics 
regarding kinds and amounts of food are given in Table 35 of the 
Appendix. In the following table are summarized the calculations of 
the quantities of nutrients and energy per man per day in the food 
eaten and rejected: 

Table 15. — Nutrients and energy in food eaten and wasted in dietary study No. 375. 
[Quantities per man per day.] 







Food eaten. 






Food wasted. 




Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




draws. 
10 
3 
6 
1 


Grams. 

10 
7 
2 

49 


Grams. 


Calorics. 

129 
74 
42 

440 


Grams. 
6 
2 
5 


Grams. 
6 
3 

1 
6 


Grams. 


Calories. 

77 


Pork 






36 


Fish 






28 


Butter 






53 












20 


68 




685 


13 


16 




194 












26 


8 


166 
7 
36 
17 


839 
28 

190 
72 


9 


3 


56 


287 








7 
1 


2 


4 
1 


1 


20 

17 


105 




72 






Total vegetable food . . 


34 


10 


226 


1, 129 


14 


4 


93 


464 




10 


13 


27 


264 


1 


2 


4 


38 






Total food 


64 


91 


253 


2, 078 


28 


22 


97 


696 







The food consumption was smaller than would have been expected. 
The average, 64 grams of protein and 2,078 calories of energy per 
man per day, is much smaller than the commonly accepted American 
standard for a man with little or no muscular work, which calls for 90 
grams of protein and 2,450 calories of energy. Such a comparison 
would suggest the question whether these patients ate enough to satisfy 
their bodily needs. On the other hand, the quantity of food rejected 
was large, containing 28 grams of protein and 696 calories of energy 
per man per clay, or respectively 30 and 28 per cent of the total 
in the amount served. Inasmuch as the supply was ample and the 
proportions rejected were large, the fact that the food consumption of 
the patients was small indicates either that they ate sufficient amounts 
or that the food was not suited to their tastes, It seems probable, 



52 

however, that even if they did not like certain foods they could have 
readily satisfied their appetites from those which they liked, as it is 
almost certain that no person would go hungry on the abundant diet 
provided. It is, therefore, believed that the patients ate as much as 
their appetites and bodily wants made necessary. 

From a consideration of the statistics in Table 35 of the Appendix 
regarding the rejection of individual food materials, it would seem 
that the supply of some of the foods was somewhat excessive, as a 
considerable number of them were rejected in large proportions. The 
crackers served to the patients in this ward were seldom eaten. Wheat 
breakfast foods were not relished, and the proportions rejected were 
very large. The men seemed to desire meat rather than cereal or 
vegetable food, yet the amount of some of the meats rejected was also 
large. All things considered, there was apparently an oversupply of 
food, though the amount supplied was not much greater than called 
for by the previously mentioned standard for men in health with little 
or no muscular work. 

It was noticeable that only a part of the surplus food was returned 
from this ward to the kitchen. At the conclusion of the study the 
superintendent thoroughly investigated the matter. It was found that 
in this and some other wards bread and meat were the only articles 
regularly returned to the kitchen while a considerable amount of good 
edible food, that might have been utilized again, was not returned 
because of what appeared to be a misunderstanding. The attendants 
claimed that the}^ had orders to wash all dishes before returning them; 
hence, as they could not send back any dirty tins they had to throw 
away the food. It is probable that considerable amounts, much of 
which might have been utilized again, were not saved. For instance, 
it is probably safe to say that from 50 to 100 pounds of boiled rice, 
which could to great advantage be used in soup, was rejected in this 
way every time it was served. Evidently there was need of attention 
to the matter of returning unserved food to the kitchen. A knowl- 
edge of ways of utilizing such food was also needed, since but little 
provision was made for this in the dietetic management of the differ- 
ent departments. 

DIETARY STUDY NO. 376— DISTURBED MALE PATIENTS. 

This study was made with 30 rather disturbed male patients occu- 
pying Gray Ash ward, 23 of whom ate in the dining room and the 
others in the ward. 

The study began with breakfast, Wednesday, March 4, 1903, and 
continued 7 days, with 21 meals. The total number of meals taken was 
632, equivalent to 1 man for 211 days. 

The menu was the same as in the study preceding and very little 
special diet was served in addition. The statistics regarding the 



53 

kinds and amounts of food are given in detail in Table 35 of the 
Appendix. 

The following table summarizes the results showing the quantities of 
nutrients and energy per man per day in the food eaten and rejected: 

Table 16. — Nutrients <in<I energy in food eaten and wasted in dietary shah/ No. 37C 

[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Vat Carbohy- 
* at - drates. 


Fuel 
value. 




Grams. 
12 
3 
2 

1 


drams. 

12 
7 
2 

46 


Grams. 


Calories. 

155 

74 

26 

413 


Grams. 
6 
2 

3 


Grams. 

6 
3 

1 
10 


Grams. 


Calories. 
11 


Pork 






35 


Fish 






21 


Butter 






89 






i 








18 


67 




668 11 


20 




222 












26 


8 


168 
11 
39 
39 


,S47 11 


2 


69 


338 




44 

228 
160 








9 
1 


4 


4 


1 


19 

7 


101 


Fruits . . . 


28 










Total vegetable food.. 


36 


12 


257 


1,279 15 


3 


95 


467 




11 


13 37 


308 3 


3 


2 


46 












Total food 


65 


92 


294 


2,255 


29 26 1 97 


735 













The results, it will be noted, are very similar to those in the pre- 
ceding study with patients of a similar class as regards activity, the 
food consumption being small and the amounts rejected relatively 
large. The quantity of protein in the food consumed was practically 
the same in both studies, but the quantity of energy was larger in the 
present case. 

The large proportions of food wasted were probably owing in part 
to the fact that the rejection of food is likely to be larger with patients 
of this class than with some others in better mental condition. It 
would hardly seem, however, that the unavoidable waste need be as 
large as in the present study, in which 31 per cent of the food provided 
was rejected, as shown in Table 35 of the Appendix. The high per- 
centage in the case of such a large number of different articles suggests 
that the amounts provided were much larger than needed. Very little 
food was returned to the kitchen during this study, and it would seem 
that the amount rejected might have been materially diminished by 
noting carefully the average consumption and making the supply agree 
more closely with it. 

DIETARY STUDY NO. 377— CHRONIC MALE PATIENTS. 

This study was made with 42 chronic male patients, in a dining room 
of Dawes second ward, which, like the wards included in the two pre- 
ceding studies, was supplied from the general kitchen. A considerable 
number of the men in this ward did light work. 



54 

The study began with breakfast, Wednesday, March 4, 1903, and 
continued 7 days, with 21 meals. The total number of meals taken 
was 872, equivalent to 1 man for 291 days. 

The same menu was served as during the two preceding- studies. 
The detailed statistics of kinds and amounts of food are given in Table 
35 of the Appendix. The data regarding the quantities of nutrients 
and energy per man per day in the food eaten and rejected are sum- 
marized in the following table: 



Table 17. — Nutrients and energy in food eaten and wasted in dietary study No. 877. 
[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of fond material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




drams. 

15 

4 

3 

1 


Grams. 

15 

10 

1 

58 


Grams. 


Calories. 

194 
105 
21 
520 


Grams. 

5 
2 

2 


Grams. 
5 
3 
1 
3 


Grams. 


Calories. 
65 


Pork 






36 


Fish 






16 


Butter 






26 












23 


84 




840 


9 


12 




143 












34 


10 


219 

8 
48 
30 


1,101 

32 

272 

124 


7 


1 


46 


221 








11 
1 


4 


3 


1 


13 
9 


73 




36 










Total vegetable food.. 


46 


14 


305 


1,529 


10 


2 


68 


330 




12 


14 


29 


288 


3 


2 


5 


49 






Total food 


81 


112 


334 


2,657 


22 


16 


73 


522 







It was the opinion of the attendant in charge that these men were 
light eaters. The results, as summarized above, show that, as com- 
pared with some of the other groups, such was actually the case, there 
being but 81 grams of protein and 2,657 calories of energy per man 
per day in the food consumed. These amounts were, however, some- 
what larger than in either of the two preceding studies. As before, it 
was believed that the men ate all they needed. 

The food rejected contained 21 per cent of the total protein and 16 
per cent of the total energy of the food served, or less than in the 
two preceding studies, but still more than seemed necessary. A large 
proportion of the waste protein came from meat. It will be seen 
from the data in Table 35 of the Appendix that the wheat breakfast 
food, as in other studies, was largely rejected, the proportion in this 
case, 71 per cent of the amount provided, being even larger than usual. 
A very large p trt of the boiled " hominy and beans" was also rejected. 
Apparently these foods were not relished. It is interesting to note, 
however, that nearly half of the total protein and more than half of the 
total carbohydrates consumed was supplied by cereals. The total 
quantity of protein from vegetable food was twice that from animal 
food, a proportion which is quite uncommon, as shown by the results 



55 

of dietary studies made with families. In consideration of the large 
proportion of meat rejected it would seem that these patients depended 
largely upon vegetable foods, and particularly upon cereals, for their 
nourishment. 

DIETARY STUDY NO. 378— AGED CHRONIC MALE PATIENTS. 

This study was made with 21 patients in the dining room of Dawes 
first ward, who were for the most part old men, chronic cases and 
quiet, some of whom did a little light work, such as taking care of* 
the dining room, cleaning the ward, etc. There were altogether* 
about 50 men in this ward, but as many of them were sick patients 
and received a special diet, they were not all included in the study. 

The study began with breakfast, Tuesday, March 17, 1903, and con- 
tinued 7 days, with 21 meals. The total number of meals taken was 
432, equivalent to 1 man for 111 days. 

The menu for the week of the stud}^ was as follows: 

Tuesday, March 17, 1903. 
Breakfast. — Fried liver and bacon, wheat breakfast food, hot rolls, butter, coffee. 
Dinner. — Corned beef, steamed potatoes, macaroni, fresh apples, bread, butter, 
coffee. 
Supper. — Rhubarb sauce, soda biscuits, bread, butter, tea. 

Wednesday, March 18, 11)03. 
Breakfast. — Oatmeal, beef stew, hot rolls, butter, coffee. 

Dinner. — Bean soup, fresh -fried herring, boiled rice, steamed potatoes, crackers, 
bread. 
Supper. — Apple sauce, gingerbread, bread, butter, tea. 

Thursday, March 19, 1903. 

Breakfast. — Evaporated peach sauce, boiled mush, hot rolls, butter, coffee. 
Dinner. — Beef potpie, boiled onions, bread, butter, coffee. 
Supper. — Baked beans, finger rolls, butter, tea. 

Friday, March 20, 1903. 

Breakfast. — Salt mackerel, steamed potatoes, biscuit, butter, coffee. 
Dinner. — Bean soup, fried fresh herring, boiled rice, cucumber pickles, bread pud- 
ding, crackers, bread. 
Supper. — Fresh apples, bread, butter, tea, fish. 

Saturday, March 21, 1903. 

Breakfast. — Beef steak, fried hominy, bread, butter, coffee. 

Dinner. — Vegetable soup, steamed potatoes, boiled turnips, boiled beef, crackers, 
bread. 
Supper. — Apple jelly, ginger cakes, bread, butter, tea. 

Sunday, March 22, 1903. 

Breakfast. — Baked beans, wheat breakfast food, biscuit, butter, coffee. 
Dinner. — Roast beef with gravy and dressing, steamed potatoes, stewed tomatoes, 
fresh apples, bread, butter, coffee. 
Supper. — Evaporated peach sauce, plain cake, bread, butter, tea. 

« Connecticut Storrs Station Rpt. 1899, p. 80. 



56 

Monday, March 23, 1903. 

Breakfast. — Fried sausage, fried hominy, biscuit, batter, coffee. 
Dinner. — Bean soup, boiled pork shoulder, steamed potatoes, boiled rice, soda 
crackers, bread. 

Supper. — Prune sauce, cinnamon bread, butter, bread, tea. 
Sugar and milk as usual. Bread served ad libitum. 

The statistics regarding the kinds and amounts of food are given in 
detail in Table 35 of the Appendix. Table 18 summarizes the com- 
putations of the quantities of nutrients and energy per man per da}^ 
in the food eaten and rejected. 

Table 18. — Nutrients and energy in food eaten and wasted in dietary study No. 378. 
[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 

value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates! 


Fuel 
value. 




Grams. 

10 

■i 

13 


(rrttms. 
9 
10 
13 
24 


Grams. 


Calories. 
120 
105 
176 
213 


Grams. 
3 
1 

2 


drum*. 
3 
2 
2 
8 


Grams. 


Calories. 
39 


Pork' 






22 


Pish . . . 


2 




26 






71 














27 


56 


• 2 


614 


6 


15 




158 










36 


10 


227 
33 
52 

49 


1,141 
132 
284 
209 


6 


1 


38 


185 








10 
1 


1 

1 


5 
1. 


2 


21 
16 


122 




68 






Total vegetable food.. 


47 


15 


361 


1,766 


12 


3 


75 


375 




10 


11 


14 


194 


1 


1 




12 








Total food 


84 


82 


377 


2, 574 


19 


19 


75 


545 







The average food consumption, 84 grams of protein and 2,674 calo- 
ries of energy per man per day, was practically the same as that in 
the study preceding. In consideration of the physical condition and 
occupation of these patients it was believed that they ate fully enough 
to meet their bodily needs, especially since more was served to them 
than they* consumed and no complaints were heard concerning their 
food. 

The amount of food rejected was sufficient to supply 19 grams of pro- 
tein and 555 calories of energy per man per day, or 18 per cent of 
the protein and 17 per cent of the energy in the total food served. 
During this study it is believed that the attendants were more careful 
than usual to return unserved food to the kitchen, and the quantity 
thus returned was considerable. It has already been explained, how- 
ever, that there was in general little provision for the utilization of 
many of the foods thus returned. 



57 



DIETARY STUDY NO. 379— DISTURBED MALE PATIENTS. 

This study, which is very similar in detail to the preceding, was 
made with male patients of a disturbed class, but in fair physical 
health, occupying White Ash ward. Some of them ate in the dining- 
room and some in the ward. At the beginning of the study there 
were 40 men in the group, but during the latter part of it 10 were 
transferred to another ward. Only 4 of these patients did any 
work, the amount in every case being very small. 

The study began with breakfast, March 17, 1903, and continued 7 
days, with 21 meals. The total number of meals taken was 802, equiv- 
alent to 1 man for 267 days. 

The menu served was the same as in the previous study. The 
detailed statistics of the kinds and amounts of food are given in Table 
35 of the Appendix. The quantities of nutrients and energy per man 
per day in the food eaten and rejected are shown in Table 19 below. 
Some difficulty was experienced in separating the different kinds of 
foods in the material rejected, but the data obtained are believed to 
be reliable. 

Table 19. — Nutrient* and energy in food eaten and wasted in dietary study No. 379. 

[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 

value. 


Pro- 
tein. 


Fat. 


Carbohy- Fuel 
drates. value. 




Grams. 

16 
4 
20 


Grams. 
16 
9 

21 
35 


Grants 


( 'alories. 

206 

96 

283 

312 


Grams. 
1 

2 
2 


Grams. 

1 
3 
2 


Grams. 


Calories. 

13 


Pork 






35 


Fish 


4 




25 


Butter 






















40 


81 


4 


897 


5 


6 




73 










41 


10 


256 
6 
52 

15 


1,277 

24 

301 

192 


4 


1 


24 


121 








12 
1 


5 
1 


3 




10 52 




4 16 










Total vegetable food.. 


54 
10~ 


16 


359 


1,794 


7 


1 


38 


189 




11 


12 


1S6 


1 


1 




13 








Total food 


104 


108 


375 


2,877 


13 


8 


38 


275 







The average quantity of protein, 104 grams, and of energy, 2,877 
calories, per man per day in the food consumed by this group is larger 
than that of the previous^ mentioned standard for a man in health 
with little or no muscular work, but perhaps no larger than was to be 
expected when it is remembered that the men were generally more or 
less nervous and disturbed. It is noticeably higher than the average 
observed in some of the studies immediately preceding, which may 
perhaps be accounted for by the differences in physical condition and 
muscular exertion, which for some of the patients in the present study 
was perhaps considerable during their violent periods. 



58 

The total amount of food rejected during- this study was only 12 
per cent of that provided, and contained only 11 per cent of the total 
protein and 9 per cent of the total energy of the food served, propor- 
tions much smaller than in some of the preceding studies. In general 
the amounts of food provided seemed to be but little larger than were 
needed, though in a few cases there was considerable left after the 
patients were served, the excess being returned to the kitchen. 

DIETARY STUDY NO. 380— QUIET CHRONIC MALE PATIENTS. 

This study was made with 38 male patients who ate in the dining 
room of Dawes third ward. Seventeen of them were classed as work- 
ers, 9 working in the hospital laundry, 1 doing carpenter work, and 
7 others being occupied for part of the time in light ward and dining- 
room work. They were mostly chronic patients, and were quiet and 
orderly. 

The study began with breakfast, March 17, 1903, and continued 21 
days, simultaneously with Nos. 378 and 379. The total number of 
meals eaten was 819, equivalent to 1 man for 273 da} T s. 

The same menu was served during this stiuty as in the two preced- 
ing. Statistics regarding the kinds and amounts of food are given in 
detail in Table 35 of the Appendix. The quantities of nutrients and 
energy per man per day in the food eaten and rejected are given in 
the following table: 

Takle 20. — Nutrients and energy in food eaten and wasted in dietary study No. 380. 
[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




Grams. 

14 
4 
15 


Grams. 

14 
10 
15 
33 


Grams. 


i hlories. 

LSI 
105 
206 
293 


Grams. 

2 


dram*. 
2 


Grams. 


Calories. 
26 


Pork 








Fish 


3 


3 


3 

1 


1 


42 


Butter 


9 












Total animal food 


33 


72 


3 


785 


5 


6 


1 


77 




39 


10 


239 
10 
42 
43 


1,201 

40 

244 

184 


2 




13 


60 








10 

1 


4 

1 


3 


1 


14 

8 


77 




32 










Total vegetable food.. 


50 


15 


334 


1,669 


5 


1 


35 


169 




~ 9~ 


10 


12 


173 


1 


1 




13 








Total 


92 


97 


349 


2, 627 


11 


8 


36 


259 



The average food consumed was sufficient to supply 92 grams of 
protein and 2,627 calories of energy per man per day, amounts which 
appeared to be abundant for the needs of the patients. The results 
obtained are comparable with those of studies Nos. 361, 372, and 378, 
and show about the same food consumption, which would appear to 
be about the normal amount at this institution for patients of this class. 



59 

The total amount of food rejected was only 10 per cent of that pro 
vided, which is even less than was observed in the study preceding, 
though it contained the same proportion of protein and energy, namely, 
11 and 9 per cent, respectively, of the total in food served. 

The excess of total food provided over what was needed to servo 
the patients was considerably larger in this study than in the preced- 
ing. It was noted that the attendant in charge of this dining room 
took special pains to return to the kitchen all food not served, and in 
all respects the dining room appeared to be particularly well managed. 

DIETARY STUDY NO. 381— MALE PATIENTS, YOUNG AND 

ORDERLY. 

This study was made with 30 patients in "Beech 1 '' ward, mostly 
young men who were quiet and orderly, and man}" of whom would 
probably recover. Of this number 15 were parole patients, most of 
them at work in the laundry, tailor shop, mattress shop, etc. 

The study began with breakfast, March 30, 1903, and continued for 
7 days, with 21 meals. The total number of meals taken was 615, 
equivalent to 1 man for 205 days. 

The following menu was served during the week of this study: 

Monday, March 30, 1903. 

Breakfast. — Fried sausage, hominy, hot rolls, butter, coffee. 

Dinner. — Bean soup, boiled shoulders, boiled kale, boiled rice, crackers, bread. 

Supper. — Apple sauce, hash, doughnuts, bread, butter, tea. 

Tuesday, March 31, 1903. 

Breakfast. — Oatmeal, liver and bacon, bread, butter, coffee. 

Dinner. — Corned beef, steamed potatoes, boiled Lima beans, bread pudding, bread, 
butter, coffee. 
Supper. — Fried liver and bacon, stewed prunes, soda biscuit, butter, tea. 

Wednesday, April 1, 1903. 

Breakfast. — Oatmeal, beef stew, hot rolls, butter, coffee. 

Dinner. — Bean soup, fresh herring, stewed canned corn, steamed potatoes, crackers, 
bread. 
Supper. — Beef stew, apple sauce, gingerbread, bread, butter, tea. 

Thursday, April 2, 1903. 

Breakfast. — Baked hash, corn-meal mush, evaporated-peach sauce, gingerbread, 
biscuit, butter, coffee. 

Dinner. — Beef potpie, boiled beans, bread, butter, coffee. 
Supper. — Baked beans, beef potpie, finger rolls, butter, tea. 

Friday, April 3, 1903. 

Breakfast. — Salt mackerel, steamed potatoes, biscuit, butter, coffee. 
Dinner. — Bean soup, baked fresh shad, boiled macaroni, cottage pudding with 
sauce, boiled rice, crackers, bread. 
Supper. — Beef stew, prune sauce, bread, butter, tea. 



60 

Saturday, April 4, 1903. 

Breakfast. — Beefsteak, hominy, bread, butter, coffee. 

Dinner. — Vegetable soup, boiled beef, steamed potatoes, boiled kale, bread, 
crackers. 
Supper. — Apple jelly, beef stew, Graham bread, ginger cakes, butter, tea. 

Sunday, April 5, 1903. 

Breakfast. — Wheat breakfast food, fried ham, baked beans, biscuit, butter, coffee. 
Dinner. —Roast beef, steamed potatoes, boiled rice, apple pie, bread, butter, coffee. 
Supper. — Apple sauce, cake, bread, butter, tea. 

Bread served ad libitum. Sugar was supplied at each meal. Two quarts of milk 
was served to the ward morning and night. 

The data regarding the total amounts of food provided, returned, 
eaten, and rejected are given in Table 35 of the Appendix. The 
amounts of nutrients and energy per man per day in the food eaten 
and rejected are shown in Table 21. 

Table 21. — Nutrients and energy in food eaten and wasted in dietary study No. 381. 
[Quantities per man per day. J 





Food eaten. 


Food wasted. 


Kind of fond material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




Grams. 

17 

7 
11 


Grants. 
17 
13 
12 

32 
5 


Grams, 


( 'alories. 

219 
144 
159 
285 
88 


Grains. 
2 
1 
2 


Grams:. 

2 
2 
2 


Grams. 


( 'alories. 

26 


Pork 






•)■> 


Pish 


2 






Butter . 






Milk 


4 


7 
























39 


79 


9 


895 


5 


6 




73 










34 


12 


211 
17 
52 
26 


1,087 

(18 

313 

104 


2 


1 


15 








Vegetables 13 


6 


1 




2 
4 


12 
16 


Total vegetable food. . 












47 


18 


30(1 


1,572 


3 


1 


21 


105 


24 


35 


32 


536 


4 


5 


3 


73 








Total food 


110 


132 


347 


3,003 


12 


12 


24 


251 







The average food consumption shown by the results in the above 
table, 110 grams protein and 3,003 calories energy, are very nearly the 
amounts called for by the commonly accepted American dietary stand- 
ard for a man in health at light to moderate muscular work. The indi- 
cations are, therefore, that these patients were amply nourished. 

The quantity of food left on the plates by these patients was ordinarily 
very small, the total amount of food rejected being but 7 per cent of 
that provided, or 10 per cent of the total protein and 8 per cent of the 
total energy of the food served. In the case of many foods, however, 
the proportions returned to the kitchen, after the patients had been 
served, were large, as the quantity sent to the dining room was much 
in excess of what was needed by the patients. The data given in 



(31 

Table 35 of the Appendix show that 35 per cent of the boiled beef, 36 
per cent of the hominy, 45 per cent of the rice, and similarly large 
proportions of a number of other materials were returned. 

DIETARY STUDY NO. 382— MALE PATIENTS, YOUNG, QUIET, AND 

ORDERLY. 

Sycamore ward, in which this study was made, accommodates about 
30 patients; during the study the number varied from 26 to 33. They 
were chiefly young men, many of them parole patients, quiet and 
orderly, some of whom would doubtless be cured. Seven of them were 
workers. 

The study was carried on simultaneously with No. 381 and the menu 
served was the same. The total number of meals taken was 617, 
equivalent to 1 man for 206 days. 

The statistics of kinds and amounts of food are given in detail in 
Table 35 of the Appendix. The following table shows the quantities 
of nutrients and energy per man per day in the food eaten and rejected: 

Table 22. — Nutrients and energy in food eaten and wasted in dietary study No. 882. 

[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Energy. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Energy. 




Grams. 

11 


Orams. 
11 

10 

10 

32 

5 


Grams. 


( 'alories. 
142 
109 
129 
284 
89 


Grams. 

2 
1 
2 


Grams. 

2 
2 
2 


Grams. 


( 'alories. 

26 


Pork 






22 


Fish 9 


1 




26 


Butter .. 






Milk 


7 










Total animal food 

Cereals 










29 


6S 


8 


753 


5 


6 




74 







33 


11 


2(>S 

22 
50 

28 


1,062 

88 

292 

116 


2 




14 


64 


Vegetables 12 

Fruits 


5 














4 


16 


Total vegetable food . . 
Miscellaneous food 










46 


16 


308 


1,558 


2 




18 


80 


23 


34 


32 


523 


5 


8 


3 103 


Total food 


98 


118 


348 


2,834 


12 


14 


21 


257 







The food consumption, averaging 98 grams protein and 2,834 calo- 
ries of energy per man per day, was somewhat smaller than that 
observed for similar patients in the preceding study, the difference 
being doubtless partly due to the smaller proportion of working 
patients in the present group. The food appeared to be entirely sat- 
isfactory, the quantities left on the plates were small, and the indica- 
tions were that the patients ate all the} r needed. If such had not been 
the case the amounts sent to the dining room were large enough to 
have provided much more than they ate. In this study, as in the pre- 
ceding, much care was taken to return all unserved food to the kitchen. 



DIETARY STUDY NO. 



62 



383— CHRONIC MALE PATIENTS AND 
IDIOTS. 



This study was made with 24 patients, all males, but of varying ages, 
some being children and some old men. A few were fairly quiet and 
orderly chronic patients while others were idiots or at least had very 
little mental capacity. There were very few disturbed patients. Five 
of the men were classed as workers, but several others performed some 
light work, usually about the ward. 

This study was made at the same time as the two preceding and the 
menu was the same. The total number of meals taken was 501, equiv- 
alent to 1 man for 167 days. 

The statistics of kinds and amounts of food are given in detail in 
Table 35 of the Appendix. The quantities of nutrients and energy 
per man per day in the food eaten and rejected are summarized in the 
following table: 

Table 23. — Nutrients and energy in food eaten and wasted in dietary study No. 383. 
[Quantities per man per day.] 







Food eaten. 






Food wasted. 




Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




Grams. 
11 
5 
12 


Grams.- 
11 
11 
13 
28 
7 


Grains. 


Calories. 
142 
118 
172 
249 
114 


Grams. 
3 

1 


Grams. 

3 

1 

1 

11 


Grams. 


Calories. 
39 


Pork 






8 


Fish 


2 




13 


Butter . 




98 


Milk 


5 


8 


















33 


70 


10 


795 


4 


16 




158 










38 


13 


239 
20 
48 
40 


1,224 

80 

288 

164 


4 


1 


26 


129 








13 
1 


5 


1 




4 

1 


20 




4 










Total vegetable food.. 


52 


18 


347 


1,756 


5 


1 


31 


153 




10 


13 


26 


260 


1 


1 


2 


21 








95 


101 


383 


2,811 


10 


18 


33 


332 







The average food consumption, 95 grams of protein and 2,811 calories 
of energy per man per day, in this stud}' was practically equal to the 
previously mentioned dietary standard for a man in health with seden- 
tary occupation. Apparently the patients were abundantly nourished, 
though it may be that they ate no more than they needed. The quan- 
tity of food which they rejected contained 10 per cent of the protein 
and 11 per cent of the energy of the total food served. Large propor- 
tions of many of the staple foods were returned to the kitchen during 
this study, indicating that the amounts sent to the dining room were 
considerably in excess of what was required, 



63 

DIETARY STUDY NO. 384— MALE PATIENTS, NOT VIOLENT. 

This study was made with about 30 male patients, from middle-aged 
to old men, occupying a ward known as "Garfield basement." They 
were more or less untidy ; most of them decidedly demented, but not 
violent. Several of them did ward and dining-room work, but as a 
whole their physical activity appeared to be very slight. The men 
studied were all supplied with the regular diet, none being sick, though 
a number of them appeared to be quite feeble. 

The study began with breakfast, April 16, 1903, and continued for 
7 days, with 21 meals. The total number of meals taken was 632, equiv- 
alent to 1 man for 211 days. 

The menu served during the week of this study was as follows: 

Thursday, April 16, 1903. 

Breakfast. — Oatmeal, apple jelly, bread, butter, coffee. 

Din tier. — Beef potpie, kidney beans, boiled rice, bread, butter, coffee. 

Suppier. — Baked beans, linger rolls, butter, tea. 

Friday, April 17, 1903. 

Breakfast. — Salt mackerel, steamed potatoes, hot rolls, butter, coffee. 
Dinner. — Bean soup, fried fresh herring, macaroni and tomato, steamed potatoes, 
evaporated-peach pie, crackers, bread. 
Supper. — Prune sauce, bread, butter, tea. 

Saturday, April 18, 1903. 

Breakfast. — Hominy, beefsteak, bread, butter, coffee. 

Dinner. — Vegetable soup, boiled beef, boiled kale, steamed potatoes, crackers, 
bread. 
Supper. — Apple jelly, ginger cakes, Graham bread, butter, tea. 

Sunday, April 19, 1903. 

Breakfast. — Wheat breakfast food, baked beans, biscuit, butter, coffee. 
Dinner. — Roast beef with gravy and dressing, steamed potatoes, stewed tomatoes, 
evaporated-apple pie, bread, butter, coffee. 

Supper. — Evaporated-apple sauce, cake, bread, butter, tea. 

Monday, April 20, 1903. 

Breakfast. — Boiled hominy, fried sausage, bread, butter, coffee. 

Dinner. — Bean soup, boiled shoulder, steamed potatoes, boiled rice, crackers, bread. 

Supper. — Rhubarb sauce, cinnamon bread, bread, butter, tea. 

Tuesday, April 21, 1903. 

Breakfast. — Wheat breakfast food, peach sauce, biscuit, butter, coffee. 
Dinner.— Fresh herring, kidney beans, cucumber pickles, bread pudding, bread, 
butter, coffee. 
Supper. — Prune sauce, biscuit, butter, tea. 

Wednesday, April 22, 1903. 

Breakfast. — Oatmeal, beef stew, rolls, butter, coffee. 

Dinner. — Bean soup, corned beef, steamed potatoes, boiled cabbage, crackers, bread. 

Supper. — Peach sauce, gingerbread, bread, butter, tea. 

Bread served ad libitum with every meal. 



64 

The detailed data for the total amounts of food returned, eaten, and 
rejected during this study are shown in Table 35 of the Appendix. 
The calculated amounts of nutrients and energy per man per day in 
the food eaten and rejected are shown in Table 24. 

Table 24. — Nutrients and energy in food eaten <tn<l wasted in dietary study No. 384. 
[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 

value. 




Grams. 
10 

5 
6 


Grams. 

10 

10 

7 

31 


Grams. 


< aloru s. 

129 

109 

90 

276 


Grams. 
2 


Grams. 
2 


Grams. 


Calories. 

2(5 


Pork 








Fish .. 


1 


2 


3 


35 




















21 


58 


1 


604 


4 


5 




61 








38 


10 


234 
11 
51 
35 


1,177 
44 
283 

144 


7 


2 


41 210 








13 

1 


3 


1 





5 24 




6 24 










Total vegetable food.. 


52 


13 


331 


1,648 


8 


2 


52 258 




6 


12 


32 


259 


1 


1 


4 28 






Total food 


79 


83 


364 


2,511 


13 


8 


56 


347 







In respect to the food consumption, 79 grams of protein and 2,511 
calories of energy per man per day, the results of this study are very 
similar to Nos. 377 and 378, on preceding pages, which were made 
with patients of about the same general age, activity, and degree of 
physical health. As was explained in the discussion of the preceding 
studies, the indications were that the patients ate enough to meet 
their bodily needs. 

The amount of food rejected was larger in proportion to the total 
amount served than was the case in some of the studies immediately 
preceding this, but was much smaller than in several of the other 
studies included in the present report. As shown by the data in 
Table 35 of the Appendix, the waste was not confined to any given 
articles but varied considerably in kind and amount from day to day. 
The proportion of rejected food (10 per cent) is more marked if consid- 
ered in terms of nutrients and energy rather than in terms of total 
food. 

DIETARY STUDY NO. 385— MALE PATIENTS, QUIET, CHRONIC. 

This study was made with about 30 quiet, chronic, male patients, 
more or less untidy in their habits, who occupied the ward known as 
"Garfield first." It was made simultaneously with No. 384, and the 
menu was the same as in that study. The total number of meals taken 
was 633, equivalent to 1 man for 211 days. 



65 

Table 35 of the Appendix shows the total amounts of food provided, 
eaten, and rejected, and the following table summarizes the computed 
amounts of nutrients and energy per man per day in the food eaten 
and rejected: 

Table 25. — Nutrients and energy in food eaten and wasted in dietary study No. 385. 

[Quantities per man per day.] 





Food eaten. 




Food wasted. 




Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




Grams. 
19 

6 

it 


Grams. 

19 
11 
15 
31 


Grams. 


Calories. 
245 
122 
198 

275 


Grams. 
1 


Grams. 

1 


Grams. 


( 'iilarii S-. 
13 












2 




























Total animal food 


39 


76 


2 


840 


1 


1 




13 






Cereals 


40 


10 


246 
11 
66 
54 


1,233 

44 

377 

220 


2 




14 


61 




17 
1 


5 


1 




4 

7 


20 




28 










Total vegetable food.. 


58 


15 


377 


1,874 


3 1 


25 


112 




8 


11 


30 


250 


1 


1 2 


21 






Total food 


105 


102 


409 


2, 964 


5 


2 


27 


146 







The food consumption, 105 grams of protein and 2,964 calories of 
energy per man per day, was believed to be entirely adequate to the 
physiological demands of the patients. There was ample opportunity 
for the men to eat more had they so desired, because the amounts pro- 
vided were abundant, as was shown by the fact that considerable food 
was returned to the kitchen after the men were served. 

The proportions of food rejected by these patients was the minimum 
for the studies here reported, being but 5 per cent of the total food 
provided, and containing only 5 per cent of the total protein and 
of the energy in the food served. 

DIETARY STUDY NO. 386— MALE PATIENTS, QUIET, CHRONIC. 

This study was made with about 30 male patients occupying Garfield 
second ward, of about the same class and under practically the same 
conditions as those in the two preceding studies (Nos. 384 and 385). 
The menu served was the same. The total number of meals served 
was (>16, equivalent to 1 man for 205 days. 

Table 35 of the Appendix contains the data regarding food provided, 
returned, eaten, and rejected during the study. Table 20 shows the 
calculated amounts of nutrients and energy per man per day contained 
in the food eaten and rejected. 
6523— No. 150—04 5 



66 

Table 26. — Nutrients and energy in food eaten and wasted in dietary study No. 386. 

[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




Grams. 

is 
5 
10 


Grams. 

18 
11 

11 
32 


Grams. 


( 'aloru s. 

232 
US 
146 
285 


Grams. 
1 


Grams. 

1 


Grams. 


( 'alories. 

13 


Pork 








Fish 


2 


i 


i 




13 


Butter 






















33 


72 


2 


781 


2 


o 




26 










35 


9 


216 

11 
72 
53 


1,084 

44 

405 

216 


6 


1 


37 


181 








18 
1 


5 






2 

9 


8 








36 










Total vegetable food . . 


54 


14 


352 


1,749 


6 


1 


48 


225 




10 


13 


32 


283 


1 


1 


1 


17 






Total food 


97 


99 


386 


2,813 \ 9 


4 


49 


268 











The food consumption in this study, 97 grams of protein and 2,813 
calories of energy per man per day, is slightly smaller than in the 
preceding study, but the average in both was considerably larger than 
that in study No. 384 and others in which the patients had about the 
same amount of muscular exercise. 

The quantity of food rejected was also very small, but was slightly 
larger than in the preceding study, the difference being comparable with 
that observed in the food consumption. In other words, the quantity 
served per man per day was very nearly the same in both studies. 

The amounts of food sent from the kitchen to the dining room were 
much nearer the quantities which were served than was the case in the 
preceding study, so that the proportions returned to the kitchen were 
smaller. Taken in connection with the small percentage of food 
rejected, this would seem to indicate that, whether intentionally or 
accidentally, the amounts of food provided for the ward were gauged 
more nearly to the desires of the patients than is usual where special 
attention has not been ^iven to this matter. 



DIETARY STUDY NO. 387— MALE PAROLE PATIENTS. 

This study was made in Poplar ward, with about 14 parole patients, 
most of whom had not been committed to the institution, but came of 
their own will, some being under treatment for dipsomania and others 
recovering from the effects of fever, sunstroke, etc. They were quiet 
and orderly, and gave little sign of mental derangement. Very few 
of them did any regular work, but all spent a large part of their time 
out of doors, and must have had considerable muscular exercise. 

The study began with breakfast, Saturday, May 2, 1903, and con- 
tinued 7 days, with 21 meals. The total number of meals taken was 
275, equivalent to 1 man for 92 clays. 



67 

The menu served during the week of the .study was as follows: 

Saturday, May 2, 1903. 

Breakfast. — Oatmeal, beefsteak, griddle cakes, fried potatoes, biscuit, milk, butter. 
Dinner. — Vegetable soup, roast veal, browned potatoes, stewed canned peas, ice 
cream, bread,- crackers, milk. 
Supper. — Fried bacon, stewed prunes, baked potatoes, bread, milk. 

Sunday, May 3, 1903. 

Breakfast. — Wheat breakfast food, fried ham, steamed and fried potatoes, corn bread, 
baked beans, rolls, milk. 

Dinner. — Tomato soup, baked chicken, mashed potatoes, boiled rice, lemon jelly, 
milk, bread. 

Supper. — Shoulder, lettuce, French fried potatoes, apple sauce, cocoanut cake, 
bread, milk. 

Monday, May 4, 1903. 

Breakfast. — Oatmeal, veal cutlets, baked potatoes, muffins, bread, milk. 
Dinner. — Bean soup, roast beef, browned potatoes, boiled macaroni, green onions, 
floating island pudding, bread, crackers, milk. 
Supper. — Hamburg steak, lettuce, biscuit, bread, milk. 

Tuesday, May 5, 1903. 

Breakfast. — Oatmeal, fried mush, beef steak, fried onions, baked potatoes, bread, 
milk. 

Dinner. — Vegetable soup, baked shoulder, boiled cabbage, boiled potatoes, rice 
pudding, bread, crackers, milk. 

Supper. — Ham omelet, Saratoga chips, lettuce, evaporated peach sauce, bread, 
milk. 

Wednesday, May 6, 1903. 

Breakfast. — Oatmeal, fried ham, potato cakes, muffins, biscuit, milk. 
Dinner. — Vegetable soup, beef stew, boiled Lima beans, mashed potatoes, lemon pie, 
bread, milk. 
Supper. — Fried bacon, baked potatoes, rhubard sauce, toast, bread, milk. 

Thursday, May 7, 1903. 

Breakfast. — Oatmeal, fried sausage, fried potatoes, corn bread, bread, oatmeal. 

Dinner. — Vegetable soup, beefsteak, mashed potatoes, creamed onions, ice cream, 
crackers, bread, milk. 

Supper. — Cold roast beef, lettuce, apple sauce, baked beans, finger rolls, bread, 
milk. 

Friday, May 8, 1903. 

Breakfast. — Oatmeal, French fried potatoes, baked hash, fried fresh herring, biscuit, 
milk. 

Dinner. — Clam soup, broiled shad, mashed potatoes, roast beef, slaw, boiled rice, 
evaporated-peach pie, crackers, bread, milk. 

Supper. — Fried eggs, baked potatoes, stewed prunes, biscuit, bread, milk. 

Tea or coffee served as desired. Bread served ad libitum with every meal. Butter 
as usual. 



68 

Table 35 of the Appendix gives the data regarding- the total amounts 
of food provided, returned, eaten, and rejected. The following table 
shows the calculated amounts of nutrients and energy per man per 
day in the food eaten and rejected during this study: 

Table 27. — Nutrients and energy in food eaten and wasted in dietary study No. 387. 

[Quantities per man per day.] 





Food eaten. 




Fooc 


wasted. 




Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 

value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




Grams. 

34 
14 
3 


Grainy. 
28 
27 

3 

15 
17 

3 


Grams. 


Color it s. 
385 
296 

43 
134 
287 

35 


Grams. 
4 
3 


Grams. 
3 

7 


Grams. 


Calm ies. 
43 


Pork . 






74 


Fish 


1 






Butter 










Milk 


13 

2 


21 


































66 


93 


22 


1,180 


7 


10 




117 










25 


9 


153 

84 
70 
21 


792 
336 
444 

84 


8 


3 


43 


231 








12 


13 


4 


5 


33 

7 


192 




28 














Total vegetable food . . 


37 


22 


328 


1,656 


12 


8 


83 


451 




25 


29 


66 


622 


4 


5 


7 


89 






Total food 


128 


144 


416 


3, 458 


23 


23 


90 


657 







The amount of food consumed supplied 128 grams of protein and 
3,458 calories of energy per man per day, amounts corresponding to 
the previously mentioned dietary standard for a man at moderately 
active muscular work, such for instance as a carpenter or mason or 
laborer working actively 10 hours per day. While these men were 
out of doors much of the time and had considerable muscular exercise 
it is very doubtful if their activity was equal to that called for by the 
standard quoted. However, thej^ were in general convalescing, or in 
a condition which may be compared to it, and it is not unlikely that 
in such condition the demands of the body for nourishment may be 
influenced by other than the ordinary factors. 

DIETARY STUDY NO. 388— MALE PAROLE PATIENTS. 

This study was made with 9 male patients occupying Maple ward, 
and of a class similar to those included in dietary No. 387. Only 2 
of these patients performed any regular work, but all of them took 
some exercise each day. 

The study was made at the same time as No. 387, and the menu 
served was the same. The total number of meals taken was 188, 
equivalent to 1 man for (33 days. 

The data for the total amounts of food provided, returned, eaten, 
and rejected are given in Table 35 of the Appendix. The following 



69 

table shows the average amounts of nutrients and energy per man per 
day in the food eaten and rejected during - this study: 

Table 28. — Nutrients and energy in food eaten and wasted in dietary study No. 888. 
[Quantities per man per day.] 





Food eaten. 


Food wasted. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fur] 

value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 

value. 


Beef, veal, and mutton 


Grams. 

26 

15 

4 

23 


Grams. 

24 
28 

4 
28 
31 

2 


Grams. 


( uloru s. 
318 
309 


Grams. 
5 
2 


Grams. 
3 

6 


Grams. 


Calories. 

47 






61 




1 

35 






Milk 


4S1 

276 

26 

















•_> 




::::::: :::::::: 


:::::::::::.::::::: 












70 


117 


36 


1,465 


7 


9 




108 










18 


8 


113 

7') 

64 
15 


595 

288 

376 

60 


8 


4 


42 


236 








10 


9 


6 


9 


35 
15 


244 




60 














Total vegetable food.. 


28 


17 


264 


1,319 


14 


13 


92 


540 




22 


22 


59 


520 


10 


13 


15 


216 






Total food 


120 


156 


359 


3,304 


31 


35 


107 


864 







The average quantity of food eaten by these patients, 120 grams of 
protein and 3,304 calories of energ} r per man per day, was but a trifle 
less than in the preceding study, while tin 1 amount of food rejected 
(a total of IS per cent) was a little higher, the average amount of 
nutrients and energy in the total food served being about equal in 
both studies. 

The food consumption in these two studies was noticeably larger 
than that observed in any of the preceding. These men had no more 
muscular activity than some of the others, and they were not consid- 
ered to be more hearty eaters. The increase in the quantity of 
nutrients consumed was probably due to a wider variety in the diet. 

DIETARY STUDY NO. 389— OFFICERS AND EMPLOYEES. 

This study was made in "Walnut ward" dining room, which sup- 
plied food for about 20 employees and officers, including three super- 
visors (males), three men clerks, several women clerks, and maids 
employed about the halls. A considerable number lived outside the 
institution and took only a part of their meals in the dining room. 

This study was carried on at the same time as Nos. 387 and 388, 
and the same menu was served. The total number of meals taken, 
estimating 1 meal per woman as 0.8 meal per man, was 23)0, equiva- 
lent to 1 man for 70 days. 

Table 35 of the Appendix contains the detailed data for the total 
amounts of food provided, eaten, and rejected. The total amounts of 



70 

nutrients and energy per man per day in the food eaten and rejected 
are shown in the following - table: 

Table 29. — Nutrients and energy in food eaten and wasted in dietary study No. 389. 
[Quantities per man per day.] 





Food eaten. 




Foor 


wasted. 


Kind df food material. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 


Pro- 
tein. 


Fat. 


Carbohy- 
drates. 


Fuel 
value. 




Grams. 

30 

14 

4 

31 


Grams. 

27 

23 

5 

38 
7 
3 


Grams. 

1 


Calories. 

364 
261 
65 
650 
62 
35 


Grams. 

4 
4 


Grains. 
3 
8 


Grams. 


Calories. 

43 


Pork . 




87 


Fish 


1 

47 






Milk 










Butter 












2 


























81 


103 


49 


1,437 


8 


11 




130 










24 


9 


145 

86 
63 
11 


756 

344 

368 

44 


7 


3 


38 


207 








9 


9 


6 


7 


33 

21 


218 




84 














Total vegetable food.. 


33 


18 


305 


1,512 


13 


10 


92 


509 




26 


30 


68 


643 


6 


7 


15 


146 






Total food 


140 


151 


422 


3,592 


27 


28 


107 


785 







The result of this study may quite properly be compared with those 
of studies with attendants reported in this publication; that is, Nos. 
365, 309, and 370. As regards food eaten the present study, averaging 
140 grams of protein and 3,522 calories of energy per man per day, 
shows the maximum as regards protein, being 9 grams higher than No. 
370 and 40 grams higher than No. 309. In respect to amount of fat 
eaten it was moderate, and was next to the lowest in respect to car- 
bohydrates. The energy was lower than in the case of No. 370, which, 
however, was extremely high, owing to the large amount of butter and 
sugar eaten. 

A comparison of the food consumption of the persons here studied 
with airy dietary standard is almost impossible, because the group in- 
cluded employees of both sexes and of varying degrees of muscular ac- 
tivity. Moreover, some worked only from 8 a. m. to 5 p. m., while 
others were on duty continuously from 8 a. m. to 9 p. m. It hardly 
seems probable, however, that the demands of these persons for nutri- 
ents and energy would be on the average any larger than are called for 
by the previously mentioned dietary standard for a man at light to 
moderate muscular work, namely, 112 grams of protein and 3,050 
calories of energy per day. It is interesting to note that the results 
of the study are considerably higher than the standard in respect to 
both protein and energy. It is reasonably certain, therefore, that 
these persons had amply sufficient or more than sufficient nourishment. 

The amount of food rejected in this study was sufficient to supply 



71 

27 grams of protein and 785 calories of energy per man per day, or 16 
per cent of the protein and 18 per cent of the energy in the total food 
.served. In this respect the results are similar to those of the two pre- 
ceding studies with subjects receiving the same diet. 

FOOD ISSUED FROM THE STOREROOM. 

In connection with these studies of dietaries in different depart- 
ments of the hospital, it seemed desirable to obtain data regarding the 
kinds and amounts of food issued from the storeroom to the kitchens 
of the whole institution. It was not possible to obtain these for the 
fiscal year during which the dietary studies here reported were con- 
ducted, partly for the reason that the last of the studies was completed 
some time before the end of the year. However, the statistics for the 
year immediately preceding the time of the studies, namely, from 
July 1, 1901, to June 30, 1902, were obtained, and it was believed that 
the nutritive value of the food supplied per capita did not differ mate- 
rially during the two }^ears. 

These statistics are given in detail in Table 30 of the Appendix. It 
will be observed that they show the amounts issued to the different 
departments for use in preparing the food, while the data of the studies 
show the quantities of food served to the patients and eaten and 
rejected by them. The way in which the statistics here given were 
obtained may require a brief explanation. 

Supplies received at the hospital are placed at once in a general 
Storeroom or "store"' as it is designated, and are issued to the differ- 
ent departments upon the receipt of orders signed by an officer of the 
department in which they are to be used. The order sheets showing 
the kind and amount of material sent out are tiled with a bookkeeper, 
who enters tin' items upon a ledger. From these ledgers the statis- 
tics were taken concerning the kinds and amounts of food issued dur- 
ing the course of the year. 

These figures show the kinds and total amounts of different food 
materials thus taken from the storeroom and supplied to the several 
hospital kitchens. The composition of each kind of material was 
assumed to be the same as the average for several analyses of similar 
materials as previously published." From these data the total quanti- 
ties of the different nutrients in the food supplied were calculated. 

In order to compute the quantities per man per day it was necessary 
to know the total number of persons of each sex fed during the year, 
and the number of meals taken by each. To ascertain this exactly 
was impossible, because of variation in the population from day to 
day, owing to deaths, patients discharged, new patients received, and 

« U. S. Dept. A.gr., Office of Experimenl Stations Bui. 28, revised. 



72 

patients or attendants on leave of absence. However, from data show- 
ing- the average population of the hospital an estimate of attendance 
was made, allowing- for absences, etc., which was believed to be toler- 
ably accurate. According to this estimate, the total attendance of men 
for the j^ear was 2,123 and of women 731. Assuming that as regards 
food consumption the number of women would be equivalent to 0.8 
as many men, or in round numbers 587, the calculated total number 
of men for the year would be 2,710, and that number of men for 365 
days would be equivalent to 989,150 men for 1 day. Dividing the 
total quantities of each nutrient in the food supplied by this number 
gives the equivalent per man per day. These data are summarized 
herewith: 

Table 30. — Estimated amounts of nutrients and energy per man per day in thefood issued 

from the storeroom for 1 year. 





Protein. 


Fat. 


Carbohy- 
drates. 


Energy. 




Grams. 
54 


Grams. 

164 

8 


Grams. 
21 
496 


Calories. 

•J, 271 




1,836 






Total fooil 


127 


172 


517 


4,107 







It has been explained on page 12 that no studies were made with 
women patients; hence, nothing is definitely known concerning the 
relative food consumption of men and women inmates in this institu- 
tion. The assumption above made that the women would eat 0.8 as 
much as the men is that commonly made in dietary studies of ordinary' 
families, but in the studies in the New York State hospitals for the 
insane it was found that with the chronic patients the average amount 
eaten by women was only about 0.7 of that eaten by men, and with 
other classes of women patients it was even lower. The results as 
computed in the present instance' are therefore 'believed to be under 
rather than over estimates, because if the factor that should be used 
is lower than 0.8, the equivalent number of men would be smaller 
than that given above, and the total number of men for one day would 
be less; consequently the average of nutrients and energ} r per man 
per day in the food supplied would be higher than has been computed 
by the method followed. 



SUMMARY AND DISCUSSION. 

The principal features of the investigations at the Government 
Hospital for the Insane, reported in this bulletin, have to do with the 
study of the quantities of food consumed and wasted by different 
classes of the hospital population. By comparing the data regarding 
food consumption with those of similar studies in other institutions, 



73 

and with dietary .standards for persons in normal mental conditions 
with equivalent amounts of muscular activity, it is possible to judge 
of the adequacy of the diet; and a comparison of the amounts of food 
issued with those supplied to the dining rooms and those eaten and 
wasted affords information concerning- the economy in the utilization 
of food. The statistics regarding food eaten and food wasted are 
summarized and discussed in the following pages. 

The quantities of nutrients and energy per man per day in the total 
food served— i. e., that eaten and that rejected at the tables — and the 
proportion of the quantity of each nutrient and of energy in the total 
served that was rejected are summarized for all the studies at the 
Government hospital in Table 31. For convenience in the discussion 
of results the different studies in which the conditions were similar 
have been grouped together and averaged, and for purposes of com- 
parison the results of studies made in similar institutions elsewhere 
are also included in the table, as well as dietary standards for persons 
in health with varying amounts of muscular activity. 

A tentative standard for the average population of hospitals for the 
insane, proposed by At water as the result of studies made in the New 
York State hospitals for the insane," is also given in the table. This 
standard, which is given in the publication referred to on the basis "per 
person per day," was proposed for a population consisting of about 
equal numbers of males and females, in which the food consumption of 
the latter averaged about 0.7 that of the former. The corresponding 
values "per man per day, 11 computed in accordance with these data, 
is also given in the table, as this can be better compared with the 
results of the studies in the Government hospital, which were almost 
entirely with men. Such facts as could then be found on record, and 
the observations in the New York hospitals for the insane, led to con- 
clusions that the standard proposed is decidedly liberal rather than 
the opposite. 

"X. Y. State Com. Lunacy Rpt. 13 (1900-1901), p. lli». 



74 



Table 31.- 



■Summary of results of dietary studies at lite Grovernment Sospitalfor the 
Insane and other institutions. 







a 


Food served 






Proportion of total 






o 










served that \v 


















Patients. 


u 


Food eaten. 


Food wasted. 




wasted. 








, 
















, 




£ 








rt" « 


^, 


a 






>* 


a 






^ 






,0 




oB 


bx 








bo 






c - 


fcJO 


■o 




a 


<-> 


. _Q 03 


o 




^ 


x g 


0) 




^j 


■° £ 


cu 






D 






pi 


u 


o3 


s-O 


S 


t4 


03 


OS'S 


c 


w 




V, 


Ph 


Pn O 


W 


Ph 


N 


o 


W 


PL, 


pH 


O 


W 




Studies at Government Hos- 
pitalfor Insane. 




























PATIENTS, MALES. 




i,m . 


Gm. dm. 


' 'als. 


Gut. 


Gm. 


Gm. 


Cats. 


p. a. 


P. C . 


P.ct. 


I>. rt. 


364 
372 
373 
375 
377 




511 


88 


112 384 


2, 885 


9 


6 


35 


229 


9 


5 


8 


7 




74 


95 


98 348 


2, (ill 


27 


22 


112 


752 


22 


18 


24 


22 




99 


94 


93 369 


2, 680 


17 


14 


63 


445 


15 


13 


15 


14 


Middle to old age, largely 
chronic, orderly, quiet, 


47 

42 
"1 


64 
81 
84 


91 253 

112 334 
82 377 


2,078 
2, 657 
2, 674 


28 
22 
19 


22 
16 
19 


97 
73 
75 


696 
522 
555 


30 

21 
18 


19 
13 
19 


28 
18 
17 


25 
16 
17 


37.S 
380 
384 
385 
386 


few workers. 


39 


92 


97 349 


2,627 


11 


8 


36 


259 


11 


8 


9 


9 




30 


79 


83 364 


2, 511 


13 


8 


56 


347 


14 


9 


13 


12 




30 


105 


102 409 


2,964 


b 


2 


27 


146 


5 


2 


6 


5 




29 


97 


99 386 


2,813 


9 


4 


49 


268 


8 


4 


11 


9 




',152 


88 


105 

86 
92 
108 


370 


2, 767 


13 

26 
29 
13 


10 


50 


311 


13 


9 

19 

22 
7 


9 


11 




1 Acute, nervous, and dis- 
| turbed nonworkers. 

Average 

[Negroes, whole group 




368 
376 
379 


( 26 
\ 30 
[ 38 


76 
65 
104 


378 
294 
375 


2, 581 
2, 255 
2, 877 


20 

26 
8 


129 
97 
38 


798 
735 

275 


26 
31 
11 


25 

25 

9 


24 
25 
9 




94 


84 


97 

84 


350 


2, 599 


22 


17 


82 


567 


21 


15 


19 


18 




169 


98 


349 


2,536 


12 


8 


49 


315 


11 


9 


12 


11 


374 


i Nonworkers alone ... 


89 


90 


73 


348 


2, 402 


12 


7 


49 


306 


12 


9 


12 


11 




Workers alone 

ISiek, infirm, and bed- 

J ridden. 

Average 


80 


108 


96 
109 


352 


2,694 

2,246 


13 

31 


8 


49 

115 


319 


11 


8 


12 


11 


360 


/ 52 
1114 


92 


227 


26 


815 


25 


19 


34 


27 


371 


99 


105 


329 


2,617 


35 


23 


112 


793 


26 


18 


25 

28 


23 




166 


97 


106 


297 


2, 519 


34 


24 


113 


802 


26 


18 


24 


381 


(Some curable, part work- 
ers, younger and more 
| active class. 


1 30 


110 


132 


347 


3,003 


12 


V> 


-1 


251 


1(1 


8 


6 


8 


382 


f 29 


98 


118 


348 


2, 834 


12 


14 


21 


2;>7 


11 


11 


6 


8 






59 


104 


125 


347 


2,917 


12 


13 


23 


256 


10 


9 


6 


8 




I Better class, on tirst-sec- 
j tiou diet. 




387 


n 


128 


144 


416 


3, 45<S 


28 


23 


HO 


657 


15 


14 


18 


16 


388 


120 


156 


359 


3,304 


31 


35 


107 


864 


21 


18 


23 


21 




22 


125 

72 


149 


393 


3 398 


20 


28 


97 


753 


19 


16 


20 


18 










367 


fl03 
t 24 


82 


385 


2, 558 


17 


90 


591 


22 


17 


19 


19 


383 




95 


101 


383 


2,811 


10 


18 


33 


332 


10 


15 




11 




r>7 


76 


86 


385 


2, 609 


1H 


17 


79 


539 


19 


17 


17 


17 




Average of all pa- 




























tients a 




90_ 


102 


359 


2, 704 


16 


12 


61 


415 


15 


12 


15 


13 




EMPLOYEES, MALES AND 




































FEMALES. 




























365 


Attendants and kitchen 






























employees 


58 


121 


165 


495 


3, 961 


9C) 


28 


98 


757 


19 


15 


17 


16 


369 


Attendants, house girls, 






























etc 


13 


100 


141 


370 


3,135 


7V 


67 


245 


1,864 


4.) 


32 


40 


37 


370 


....do 


27 
11 

109 


131 

140 


198 
151 


57S 
422 


4,598 
3,622 


45 

27 


36 
28 


157 
107 


1,128 

785 


26 
16 


15 
16 


21 
20 


20 


389 


Officers, clerks, etc 


18 




123 


169 


493 


3, 968 


38 


35 


131 


988 


21 


17 


21 


20 




Average all of pa- 




























tients and em- 






























ployeesa 





92 


106 


368 


2,783 


18 


14 


65 


457 


16 


12 


15 


14 



'(In all cases the averages per man per day given in this table are not numerical averages of the 
results of the several studies, but are found by dividing the total quantity of each nutrient or energy 
by the total number of days for one man. 



75 



Table 31. 



Summary of results of dietary studies at the Government Hospital for the 

Insane and other institutions — Continued. 



Food served. 



Food eaten. 



■S 5 



Food wasted. 



Proportion of total 

served that was 

wasted. 



Studies in New York hos- 
pitals. 

PATIENTS, MALES. 

Chronic, infirm, average 
8 studies 

Light workers and dis- 
turbed, average 2 stud- 
ies 

Restless, active, dis- 
turbed, average 2 stud- 
ies 

Workers, average 10 stud- 
ies 

Acute, recent admission, 
average 2 studies 

Acute and sick chronic, 
average 2 studies 



EMPLOYEES, MALES AND 

FEMALES. 

Officers, attendants, etc., 
average of 6 studies 

Average of all pa- 
tients and em- 
ployees 



Dietary standards for p< r- 
sons in health. 

Man with moderately 
active muscular work. . 

Man with light to mod- 
erate muscular work. . . 

Man with sedentary 
work 

Woman with moderately 
active work 

Man with very little ex- 
ercise 

Woman with light to 
moderate work 

Woman with very little 
exercise 



Proposed standard for 

insane hospitals. 



Per person per day 
Per man per day... 



1,069 

318 

258 

1,595 

70 

35 



Gm. 



Gm. 

348 



;;s-j 



Cats. 
2, 259 



2, 255 

2, 605 
2, 908 
2, -177 
2, 432 



3,183 



Gm. Gm. 

4 2 



3,400 
3,050 
2, 700 
2,700 
2, 450 
2, 450 
2, 200 



2, 500 
2,950 



10 



Gm. 

14 



Cats. 
90 



142 
132 
161 
94 



P. ct. 

3 



20 



170 



P.et 
4 



P. ct. 

4 



The studies reported in this bulletin are grouped in the table pre- 
ceding according- to the general conditions of the patients, since it was 
not feasible to make distinctions that would accord at all exactly with 
the amounts of muscular activity. The large majority of the patients 
were not especially active, though most of the studies included a few 
who did a small amount of light work each day, and who, by the 
custom of the institution, received a little extra ration. But, except 
in one study, the proportion of workers to non workers was so small 



76 

and the extra ration for them was so limited as compared with the 
total amount fed that in calculating the results each study was treated 
as if the patients were all nonworkers and all received the same diet. 
In the study excepted — No. 374 — the proportion of working patients 
was large, and some of them did a considerable amount of outdoor 
work; consequently, account was kept of the amount of extra ration 
served, and the results of the study have been computed for the 
workers and nonworkers separately, as well as for the group as a whole. 

AMOUNTS OF FOOD CONSUMED AND ADEQUACY OF THE DIET. 

With the ordinary individual in good health and of sound mind, 
the normal bodily demand for nutrients and energy depends largely 
upon his muscular activity; and in discussing the results of dietary 
studies of such persons it is customary to compare the results obtained 
with dietary standards for men having about the same amount of mus- 
cular work as that of the persons studied. Standards of this sort, 
which have been very commonly used in this country and in England, 
are given in Table 31. 

Of course, such standards are at best tentative. The} T are general 
indications rather than exact measures of the actual physiological 
demands of persons in health, and their uncertainty in this respect is 
still greater when they are applied to persons in demented or other 
abnormal condition. Data concerning the actual physiological needs 
of insane hospital patients of different classes are as yet very inade- 
quate; hence, it is not certain to what extent dietary standards for 
persons in health may be compared with the results of studies with 
persons not in normal mental condition. Some authorities believe 
that the bodily demands of the insane do not materially differ from 
those of persons in health with a corresponding amount of muscular 
activity, while others think that acutely insane patients may require 
more nourishment, and the chronic classes probably somewhat less 
than is required by normal persons. It is believed, however, that a 
comparison of the results of these studies with the commonly accepted 
standards, and with the results of studies with similar patients in other 
institutions, will give a tolerabl} 7 clear idea of the sufficiency of the 
diet for the bodily needs of the patients. Such a comparison can be 
made with the aid of the data included in Table 31. 

The ten studies of the first group in the table above comprise those 
with patients from middle life to old age, largely chronic insane, 
orderly, and quiet. The proportion of patients who did any consider- 
able amount of work was small. The amount actually eaten in these 
ten studies varied from (>4 grams of protein and 2,<>78 calories of 
energy per man per day to 105 grams and 2,964 calories. It is inter- 
esting to note, however, that aside from these two extreme cases, 
the results for the individual studies agree in the main fairly well with 



77 

the average for the whole group, namely, 88 grams of protein and 
2,767 calories of energy. 

While the patients in these studies included a few at light work, it 
is doubtful if the average amount of muscular activity would be any 
greater than that of the average normal individual with "little exer- 
cise." The dietary standard given in the table above for men under 
such circumstances calls for 90 grams of protein and 2,450 calories of 
energy per day. If the bodily demands of these patients for nourish- 
ment were dependent upon their muscular activity, it would seem from 
such a comparison that they were very well nourished. Among the 
studies in the New York hospitals the group most nearly similar to 
these was that designated as "light workers and disturbed." The 
average consumption in studies with such patients was 73 grams of 
protein and 2,255 calories of energy per man per day, which was con- 
siderably below the average for these patients at the Government hos- 
pital. The patients of this class, as of others in the New York hos- 
pitals, had all the food they wanted; indeed, generally speaking, much 
more was served to them than they cared to eat, and there were no 
indications of underfeeding. 

In the three studies in the second group in the table above the patients 
were so nearly of the same general class that it would be expected 
that the food consumption in one study would not differ greatly from 
that in another. The results as actually observed showed a range of 
protein from 65 to 104 grams, and of energy from 2,255 to 2,877 
calories. Such differences, of 40 grains of protein and 600 calories of 
energy between the largest and smallest food consumption of .the 
three, are rather surprising. It has already been stated in the account 
of the individual studies that the patients in study No. 376, with the 
lowest food consumption, appeared to be sufficiently nourished, though 
it can not be affirmed that they would not have been better nourished if 
the}^ had eaten more. The opinion of the observer and attendants in 
charge, that these patients had enough, was based to some extent on 
the fact that the food provided was palatable and seemed satisfactory 
to them; furthermore, the quantities served to them were generous, so 
that they could have eaten more if they wished it. This was true also 
in the case of the patients in stud}' No. 368, in which the consumption 
was also considerably smaller than that in study No. 379. It should be 
observed, however, that it is by no means always true that persons in 
normal mental health are able to adapt their food consumption to their 
actual bodily needs, regardless of the amount of food provided for them 
or their relish for it, and it may be even more generally true that 
persons as mentally irresponsible as were many of these patients, lack 
judgment in this respect. Doubtless there were some individuals who 
would not eat all that their bodies required, however much was set 
before them or however attractive or palatable the food might be. 



78 

Possibly there were some to whom the food was decidedly unattractive, 
so that their appetites were not stimulated. But it is difficult to believe 
that any large proportion failed to obtain sufficient nourishment, and 
the opinion that the subjects of these studies were not undernourished 
seemed to be justified by their appearance and general condition. 

On the other hand, it could not be affirmed that the patients in study 
No. 379, whose average food consumption was so much larger than 
that in either of the other studies, were overfed. No explanation of 
the wide differences in the results of these three studies can be given 
other than that the inclinations of the patients seemed to vary. While 
it was the opinion of those in charge that the food consumption in 
each case during the time of these studies was about the same as usual, 
it is not certain that similar studies with the same patients at another 
time would not have given results showing more uniformity between 
the individual studies, as was the case in the preceding group. 

The results in these three studies (Nos. 368, 376, and 379) are so vary- 
ing that the average can hardly be taken as representative; yet it is 
interesting to note that such an average is close to the standard men- 
tioned above for a man in health with very little muscular activity. 
Among the studies in the New York hospitals the average consumption 
in two with patients classed as "light workers and disturbed 1 ' was 73 
grams of protein and 2,255 calories of energy per man per day, and the 
average in two studies with patients classed as "restless, active, and 
disturbed" was 95- grams of protein and 2,746 calories. 

Study No. 374 was made with a group of negro patients, a large 
proportion of whom were workers, some doing considerable amounts of 
outdoor work. Considering the group as a whole, as has been done 
in all the other studies, the average consumption was 98 grams of pro- 
tein and 2,536 calories of energy per man per da} r . It has seemed 
best in this case, however, to consider the consumption of the workers 
and the nonworkers separately, since there were so many of the former 
in the group. The results of calculations according to such a division 
of patients, and taking account of the extra ration for the workers, 
gives an average consumption of 108 grams of protein and 2,694 calo 
ries of energy for the workers and 90 grains of protein and 2,402 
calories of energy per man per day for the nonworkers. The results 
for the nonworkers correspond quite closely to the dietary standard 
given above for a man with " little exercise." The results for the 
workers are a trifle lower in protein and noticeably lower in energy 
than the standard given for men with "light to moderate muscular 
work." The amount of work done by these patients would probably 
be on the average no less than that which would be represented by the 
standard. The results of 10 studies of patients classed as "workers" 
in the New York hospitals gave an average consumption of 105 grams 
of protein and 2,908 calories of energy per man per day, which, like 



79 

the standard, was somewhat higher in energy than the results of study 
No. 374. 

While the subjects of study No. 374 at the Government hospital did 
not appear to be undernourished, still it is probable that they would 
have been more adequately nourished if their diet had supplied a 
larger quantity of energy. The}' apparently had large appetites, and, 
as mentioned in the discussion of the results on page 49, the amount 
of food supplied to the dining room was frequently insufficient to sat- 
isfy them, so that it was necessaiy to send to the kitchen for more. 

Studies Nos. 366 and 371 were with patients in poor health, many of 
them infirm and bedridden. The average amount of muscular activity 
of these patients was veiy small indeed, and a diet furnishing 97 grams 
of protein and 2,519 calories of energy, the average consumption per 
man per day for those two studies, would seem to be, at least in regard 
to protein, more than sufficient for their bodily needs. In the investi- 
gations in the New York hospitals the average consumption in eight 
studies with infirm patients was 72 grams of protein and 2,331 calories 
of energy per man per da} T , and the average of two studies with acute 
and sick patients was 65 grams of protein and 2,553 calories of energy. 

The patients in studies Nos. 381 and 382 were } r ounger and more 
active than those in the preceding groups. They were, on the whole, 
less demented, and with some of them there was hope of recovery. 
About half of the number in one study and about a third in the other 
were workers. The food consumption was a little larger in the former 
study, owing, no doubt, to the large proportion of working patients, 
to whom extra rations were served. The average for the two studies, 
104 grams of protein and 2,917 calories of energy, approximates the 
standard given above for normal individuals with light to moderate 
muscular work, being a little lower in protein and a little higher in 
energy than the standard. 

Studies Nos. 387 and 388 contained a large proportion of ""paying 
patients, 11 who were not classed as insane, but were recovering from 
dipsomania, the effects of fever, etc. They received the "first sec- 
tion's " diet, which was somewhat different from that served to the 
patients in other departments. They were allowed to go about the 
grounds at will and spent much of their time out of doors. They were 
all more or less active and took considerable exercise each day, but 
their total muscular activity was by no means equal to that of an ordi- 
nary individual at " moderately active muscular work.'" Their food 
consumption, however, averaging 125 grains of protein and 3,398 calo- 
ries of energy per man per day, was equivalent to the standard emoted 
for such persons. 

The patients in studies Nos. 367 and 383 were less easily classified 
than those in the other groups. Study No. 383 comprised patients of 
widely differing ages— from children to old men. Some were fairly 



80 

quiet and orderly chronic patients, while others were practically idiots. 
Very few of them did any work. The group included in study No. 367 
was made up of adult chronic patients, all non workers. The food con- 
sumption in one study was but 72 grams of protein and 2,558 calories 
of energy per man per day, while in the other it was 95 grams of pro- 
tein and 2,811 calories of energy, the average for the two being lower 
than that of the ten studies in the first group in the table. 

The last group in the table comprises the four studies with employees, 
including officers, clerks, ward and dining-room attendants, waiters, 
and house girls. The average amount of muscular work which they 
performed might perhaps be equivalent to that of persons with "light 
to moderate muscular work, 11 possibly greater. The conditions in the 
different studies with respect to the amount of muscular work did not 
vary so much, however, as to account for the wide differences in food 
consumption observed, the quantity of protein as calculated per man 
per day varying from 100 grams in one study to 140 in another, and the 
energy from 3, 135 to 4,598 calories. The average for the four studies — 
i. e., 123 grams of protein and 3,968 calories of energy — was the same as 
regards protein and higher as regards energy than the standard given 
above for men at " moderately active muscular' 1 work. The indica- 
tions are that these employees were very generously nourished. In 
the New York hospitals the average food consumption in six studies 
with employees, including both men and women, was 95 grams of pro- 
tein and 3,183 calories of energy per man per da} r . 

Considering the total number of studies with patients (No. 374 being 
taken as two studies rather than as one), the average food consumption 
was 90 grams of protein and 2,704 calories of energy per man per day. 
In a few of the studies the consumption was appreciably higher or 
lower than this average, but in the majority of cases the variations 
were not unusual, so that the average may be taken as a fair repre- 
sentation of the food consumption of the patients studied. Inasmuch 
as the amount of muscular activity of a large majority of the patients 
was very small, a diet furnishing such quantities of protein and energy 
would seem to be larger than actually necessary to satisfy their bodily 
needs. The standard given above for men in ordinary circumstances 
" with little exercise,' 1 90 grams of protein and 2,450 calories of energy 
is supposed to be decidedl}' generous, } r et as regards energy it is notice- 
ably lower than this average consumption. The 26 studies with male 
patients of various classes in the different New York hospitals averaged 
90 grams of protein and 2,698 calories of energy, but this included 10 
studies with patients classed as workers, in which the average con- 
sumption was greatest, whereas in the studies at the Government 
hospital only a very small proportion of the patients were workers. 
As already stated, there were no indications that the subjects of the 
studies in the New York hospitals were not adequately nourished. 



81 

Taking- all the studies at the Government hospital together, both 
those with patients and those with employees, the food consumed 
furnished on an average 92 grams of protein and 2,783 calories of 
energy per man per day. This is, it should be remembered, an aver- 
age of studies almost entirely with men. There were some women 
among the attendants with whom studies were made, but their food 
consumption has been computed as equivalent to eight-tenths as 
much as that of the same number of men similarly employed, and 
accordingly the results are all given per man per day. There was 
not time to complete studies in all the wards of the institution, and as 
the female patients comprised only a little over a fifth of the total 
number, it was believed to be more important to make as many studies 
as possible with the male patients. Consequently nothing is known 
by actual study concerning the food consumption of the women 
patients. Their diet was in general the same in kind as that for the 
men, and so far as could be estimated the amounts supplied were 
about three-fourths as large as for the same number of men; but 
whether the amounts eaten were in the same proportion could not be 
ascertained without actual investigations. 

Whether the average just stated would be a fair representation of 
the food consumption of men in the whole institution it is impos- 
sible to state with certainty, because there were a number of wards in 
which no studies were made with either patients or employees. How- 
ever, from observations made in some of these wards, it was believed 
that in respect to both their physiological needs and their actual food 
consumption the persons not included in the studies did not diner 
materially from those studied. Inasmuch as the number of persons 
included in the studies was more than half of the total population of 
the hospital, and represented most, if not all, the different classes of 
employees and male patients, and furthermore since the proportion of 
employees to patients in the groups studied was below rather than 
above that of the whole institution, it seems reasonable to consider 
that the average of V'2 grams of/protein and 2,783 calories of energy 
per man per day would not be larger than the food consumption of 
at least the male population of the hospital, which, as mentioned above, 
comprised about three-fourths of the whole. A similar average for 
studies in the New York hospitals, including the 26 with male patients 
and 6 with employees, was 90 grams of protein and 2,698 calories of 
energy. 

Considering both patients and employees it thus appears that as a 
whole the population of the Government hospital consumed almost 
exactly the same amounts as the average for similar groups in the New 
York State hospitals. From such a comparison, and judged by the 
commonly accepted dietary standards for men with similar amounts of 
muscular activity, it is evident that the population of the Government 
6523— No. 150—04 6 



82 

hospital received a diet generous as regards the amounts of protein 
and energy supplied. It seems fair to conclude, therefore, that the 
diet was certainly adequate for their needs. 

AMOUNTS OF FOOD WASTED AND ECONOMY IN UTILIZATION OF 

FOOD. 

Of the total food brought into the hospital, by no means the whole 
is eaten. A portion of some food materials consists of inedible sub- 
stance, such as the bone of meat, the shells of eggs, the skins and seeds 
of vegetables, and the like, which is commonl} 7 designated as refuse, and 
is taken into account in considering the composition of the food and 
computing the quantity of nutrients it contains. But in addition to 
this, more or less edible material is lost in various ways. There are 
losses in the storeroom due to handling and in some cases to deteriora- 
tion and decay. For instance, in cutting up large pieces of meat, like 
a side of mutton or a quarter of beef, into smaller cuts, edible material 
is often lost in trimming out bone and surplus fat. There are losses 
in the kitchen in preparing and cooking foods. In paring vegetables, 
as potatoes or squash, for example, it is not easy to cut off the skin 
without taking also more or less of the nutritive material beneath the 
skin, the amount thus lost depending of course upon the character 
and condition of the vegetables and the care observed in paring. In 
transferring food from the kettles and pans in which it is cooked to 
the dishes in which it is carried to the table, more or less adheres 
to the cooking utensils and is thus lost. Of the food which is sent to 
the dining room not all is actually served, the amounts provided being 
commonly larger than are needed to feed the persons in the dining 
room. More or less of the "left-over" material is returned to the 
kitchen and used in preparation of "made dishes " to be served later,, 
but a portion of it is wasted. Finally j a portion of the food which is 
served at the tables is frequentl} T left uneaten on the plates, and as 
such residue is of course unfit for serving again, it is utilized only as 
food for swine. 

In short, it is practically impossible to store, prepare, and serve 
food without more or less loss of edible material, the amount lost 
depending upon the conveniences for storing and handling, the care 
and intelligence of the persons who do the work, and the extent to 
which food served is actually eaten. These losses, whether inevitable 
or due to carelessness, are designated as " waste," as distinguished 
from refuse, a term which is explained above. As explained on a later 
page, some waste is unavoidable, and a reasonable amount is not incom- 
patible with good management. 

For a comprehensive discussion of the utilization of food it would 
be necessary to consider the amounts purchased by the hospital and 
brought into the storeroom, the amounts supplied from the store- 



83 

room to the different kitchens, the amounts lost in the kitchens — i. e., 
the kitchen waste incident to the preparation of food, and the amounts 
lost in the dining rooms, i. e., table waste due either to failure to 
return "left-over" edible food to the kitchen for future use or to 
excessive serving and consequent waste on the plates. 

Just how large a proportion of the total food of the Government 
hospital was wasted it is not possible to determine from these inves- 
tigations. Exact statistics regarding the quantities of food purchased 
and brought into the storeroom were not conveniently available; hence, 
the loss due to shrinkage, deterioration, etc., could not be ascertained. 
Regarding the losses in other ways enumerated above, however, the 
data collected in the investigations afford considerable information, 
and these data are summarized and discussed in the following pages. 

DINING-ROOM OR TABLE WASTE. 

The figures of the dietary studies showing the total amounts of food 
served, eaten, and wasted in the dining room, given in detail in Table 
35 of the Appendix, are here summarized in the table which follows. 

Table 32. — Summary of datn regarding total amounts of food provided, relumed, eaten, 

and ivasted. 









Food returned. 


Food served. 


Proportion 

of food 
provided. 


Dietary study. 


vided. 


Total. 


Propor- 
tion of 

food pro- 
vided. 


Food eaten. 


Food wasted. 


Eat- 
en. 


Wast- 
ed. 


No. 364 

No. 365 

No. 366 

No. 367 


Kilos. 

5, 910. 3 

1,266.2 
805. 3 

1,151.7 
331.4 
306.0 
628. 9 

2,361.9 
979.0 


Pounds. 
13,002.7 
2,785.6 

1,771.7 
2, 533. 7 
729. 1 
673. 2 
1,383.6 
5, 196. 2 
2 153.8 


Kilos. 

32.3 
167.3 
10.7 
65.2 
9.5 
20.7 
32. 1 
22. 7 


Lbs. 

71.1 
368. 1 

23. 5 
143.4 

20.9 
45* 
70." 
49. 9 


Pt r ct. 
0.5 

13.2 
1.3 
5.7 
2.9 
6.8 
5.1 
1.0 


Kilos. 

5, 270. 3 
889. 8 
610.1 
834.3 
236. 5 
159. 9 
453.9 

1,850.0 
719.4 
989.5 

1,629.7 
331.3 
218. 
364.1 
216. 3 
412. 4 
383.0 
330.5 
322. 8 
262. 3 
298.7 
348.3 
343.7 
185. 3 
137. 3 
197.1 


Pounds. 
11,594.7 

1, 957. 6 

1,342.2 

1,835.5 

520. 3 

351.8 

998.6 

4,070.0 

1,582.7 

2,176.9 

3,585.3 

728.9 

479. 6 

801.0 

475.9 

907.3 

842. 6 

727. 1 

710. 2 
577.1 
657. 1 
766.3 
756. 1 
407.7 
302. 1 
433.6 


Kilos 
607.7 
209. 2 
184.5 

2fS2.2 

85. 4 

125. 5 
142.9 
489.2 

259. 6 
187.7 
272.4 
146.5 
100.0 
106. 3 

58.4 
61.6 
72. 
27. 5 
24.6 
22. 7 
41.1 
19.1 
25. 9 
43. 2 
37.4 
41.7 


Pounds. 

1,336.9 
460.2 

405. 9 
554. 8 
187.9 
276.1 
314.4 
1, 076. 2 
571.1 
412.9 
599. 3 
322. 3 
220. 
233. 9 
128. 5 
135.5 
158. 4 
60. 5 
54.1 
49.9 
90. 4 
42. 
57.0 
95.0 
82.3 
91.7 


/'. ct. 
89. 2 

70. 3 
75.7 
72.4 
71.4 
52.2 

72. 2 
78. 3 

73. 5 
84.0 
84.6 
66. 9 
68. 
77.4 
72. 6 
82.6 
74.0 
84.5 
82.5 
78.1 
69.6 
84.4 
83.9 
71.6 
65.4 
74.9 


P. ct. 

10.3 
16.5 

23.0 
21.9 

25.7 


No. 369 

No. 370 

No. 371 

No. 372... . 


41.0 
22.7 
20.7 
26. 5 


No. 373 


1,177.2 9.S89.8 








16.0 


No. 374 

No. 375 

No. 376 

No. 377 


1 . 925. 6 
494.9 
320.8 
470. 4 
298.1 
499.5 
517.7 
391.1 
391.1 
335.8 
429. 
412.7 
109.8 
258. 8 
210. 
263.0 


4, 236. 3 

1, 088. 8 

705. 8 

1,034.9 

655.8 

1,098.9 

1,138.9 

860.4 

860. 4 

738.8 

943.8 

907.9 

901.6 

569.4 

462. 

578.6 


23. 6 

17.1 

2.7 


51.9 

37.6 
5.9 


1.2 

3.5 

.8 


14.2 
29.6 
31.2 
22.6 


No. 378 

No. 379 

No. 380 

No. 381 

No. 382 

No 383. 


23. 5 
25. 4 
62. 7 
33. 1 
13.7 
50. 8 
89.2 
45. 4 
40. 3 
30.2 
35.3 
24.2 


51.7 
55. 9 
137.9 
72. 8 
96. 1 
111.8 
196.2 
99. 9 
88. 7 
66. 4 
77.7 
53.2 


7.9 

5.1 
12.1 

8.5 
11.2 
15.1 
20.8 
11.0 

9.8 
11.7 
16.8 

9.2 


19.5 
12.3 
13.9 
7.0 
6.3 
6.8 


No. 384 


9.6 
1.6 


No. 386 

No. 387 

No. 388 

No. 389 


6.3 

Hi. 7 
17.8 
15.9 


Average of 26 
studies ... . 


867.2 1,907.8 


34.9 


76.8 


4.0 


692.1 1,522.6 

l 


140.2 


308.4 


79.8 


16. 2 



The first column, headed "food provided, 1 ' shows in the case of 
each study the total quantity of food sent from the kitchen where it 



84 

was pre 'ared to the dining- room or ward where it was to be used. The 
second column, k ' food returned," shows how much of the food left 
after serving was sent back to the kitchen to be used again in "'made 
dishes" or otherwise disposed of. The latter quantities therefore rep- 
resent an excess of food provided over what was needed to serve the 
persons included in the study; but they do not show how much of an 
excess there was in each case, because some food left over from serv- 
ing was not returned to the kitchen. When the amount was small, it- 
was commonly thrown into the receptacles for the material left upon 
the plates. 

The data in the table show a wide variation in the quantities of 
food returned in different studies. In some cases there was none, but 
in several 1<> per cent or more, and in one case over 20 percent of the 
total amount of food provided was returned to the kitchen, even after 
the patients had been generously served. Averaging the data for all 
the studies, the quantity of food returned was equivalent to about 4 
per cent of the total food provided. 

It is not to be inferred that in those studies in which no food was 
returned the amount provided was not in excess of what was necessary 
to serve the persons fed. The matter of returning food was left 
entirely to the discretion of tlie persons in charge of the serving, who 
appeared to follow no regular system and most of whom had no 
uniform custom. Meat and potatoes were quite generally returned, 
but in the case of the other materials, some of the attendants were 
careful to return whatever was leftover; some returned only the larger 
quantities; and some returned none, but added all that was left from 
serving to what was left upon the plates after the meal. In the studies 
for which there is no record of food returned, therefore, the excess of 
food provided over food served may have been added to the waste in 
the dining room. It was not possible to get exact statistics in each 
study concerning the amounts actually left after serving, though it 
was possible to take account of whatever was actually returned to the 
kitchen. 

While part of this excess material was utilized again, part of it was 
wasted after it was returned to the kitchen; that is, though wholesome 
and tit for use on the table, it was given to the pigs. Just what pro- 
portion was utilized it was not found practicable to determine by 
actual weighings, but from observation and inquiry it was learned that 
meat and potatoes thus returned to the kitchen were generally utilized, 
the former sometimes for serving cold, and both sometimes for hash. 
Bread returned was also used for pudding, but little or no provision was 
made for saving most other " left-over' 1 materials and preparing them 
for serving again in other forms. 

The term " food served" as used in Table 32 and in the correspond- 
ing table of the Appendix has reference to the portion of the "food 



85 

provided " that was disposed of in the dining room, including both 
the amounts of food which were actually eaten and those which were 
wasted. The total quantity thus designated is therefore equal to the 
difference between that provided and that returned. As a matter of 
fact, there is an inaccuracy in the account of "food served" which, 
though of minor importance, should lie mentioned, namely, that part 
of what is designated as " food wasted." and accordingly enters into 
the account of food served, had never been served and should have 
been returned to the kitchen. 

In gathering the data regarding food wasted at the end of each meal 
the different kinds of food in the rejected material were separated and 
the quantity of each was determined. In most cases the larger part 
of this material consisted of what was left upon the plates, but to some 
extent it comprised also food that had not been served; because, as 
mentioned above, when the amount of food left in the serving dishes 
was not large it was frequently added to what was left upon the plates 
instead of being returned to the kitchen for future use, and indeed in 
some cases all of such "left-over" material, except meat and potatoes, 
was thus disposed of. Inasmuch as under the circumstances it Avas 
impracticable to have such material kept separate from material act- 
ually left upon the plates, it was necessary to record the whole as 
" food wasted/ 1 It would seem therefore more appropriate to con- 
sider the whole as " dining-room " rather than as " table 11 waste. 

The amount of food wasted in the dining room in some of the stud- 
ies was relatively small, while in others it formed a considerable pro- 
portion of the total food provided, the range being from 5 per cent in 
study No. 385 with patients, to 41 per cent in study No. 369 with 
emplo} T ees. In 16 of the studies the proportion was above 15 per cent, 
in one it was 14 per cent, and in the remainder it was between 5 and 
12 per cent. On an average for the studies with patients the amount 
of food thus wasted was 16 per cent of the total amount provided; for 
those with employees it was 21 per cent; considering all the studies 
together it was 16 per cent. 

It would be still more interesting if possible to compare the amounts 
wasted in the dining room with those served, because such comparison 
would afford a better idea of how much food was served in excess of 
the amounts actually eaten, the latter being, of course, the difference 
between the amounts served and those wasted. The difficulty in mak- 
ing such a comparison as just explained was that the dining-room 
waste included some material that was never served. 

Such considerations of the total amounts of food eaten and wasted 
are interesting, but the quantities of nutrients and energy per man 
per day are of more significance. With regard to food eaten and 
wasted these data form part of the account of the different studies on 
pages 1!» to 71 and arc summarized in Table 31. The quantities of 



86 

nutrients and energy in the food returned were also calculated, 
although the results of the computations are not given in detail. It 
was explained above that a part of this returned material, chiefly the 
meat, bread, and potatoes was utilized again and the remainder wasted, 
and the computations of the quantities of nutrients and energy in the 
returned material that was wasted were made on this basis. 

Strictly speaking, this is not a part of the table waste, which, as 
explained above, is material wasted at the plates; nor is it a part of the 
kitchen waste, which is loss in the preparation and cooking of food. 
Since it was actually wasted in the kitchen it might be more logical to 
consider it along with the latter, but for convenience it is here dis- 
cussed with dining-room waste. Another reason for considering it 
here is that part of the material designated in the tables as "food 
wasted " should really have been returned to the kitchen. 

The quantities of nutrients and energy per man per day in the food 
consumed and wasted are summarized in the following table. The 
data here included are average values derived from the results of all 
the dietary studies, and probably represent the conditions for the 
whole institution: 



Table 33. 



-Summary of data regarding nutrients and energy per man per day in food 
consumed and wasted. 



In food actually eaten 

In dining-room waste 

In food returned: 

Used again 

Wasted 

Total in food provided 



Grams. 

92 

18 

5 

1 



no 



Grams. 

107 
14 



Carbohy 
drates. 



Grams. 

368 
65 

11 

8 



Energy. 



Calories. 

2,792 

457 

100 
54 



3,403 



By referring to Table 31 it will be observed that the table waste 
ranged from 5 grams of protein and 116 calories of energy per man 
per day in study No. 385 to 72 grams of protein and 1,864 calories of 
energy in study No. 386. The average for the total number of persons 
included in the studies, given in the table above, was 18 grams of pro- 
tein and 457 calories of energ} 7 . If to this is added the portion of 
returned food that was eventually wasted, the total amount of waste 
was sufficient to supply on an average 19 grams of protein and 511 
calories of energy per man per day. 

With regard to the food returned it may be observed that, while the 
quantity that was eventually wasted was relatively large in compari- 
son with the total returned, in actual nutritive value it was of much 
less importance than that used again; for, as seen from the table above, 
the latter contained 83 per cent of all the protein and 65 per cent of 
all the energy of the food returned. 



87 

Considering- all the data in the table it would appear that the food 
provided, that is, sent from the kitchen to the dining room, was suffi- 
cient to supply 116 grams of protein and 3,403 calories of energy per 
man per day. 

KITCHEN WASTE. 

The data recorded in the investigations did not include an account of 
the total amount of food brought into each kitchen. Hence, it is not 
possible to determine the total amount of kitchen waste. It is possi- 
ble, however, to make a general estimate on the basis of the quantities 
of nutrients and energy per man per day sent to the kitchen. 

As explained on page 71, statistics were obtained regarding the 
amounts of food issued from the storeroom to all the kitchens of the 
institution for a year, and the quantities of nutrients and energy per 
man per day were computed on the basis of the average population 
for the year. These results are given in Table 30 on page 72. In 
Table 33 are summarized the results of the investigations regarding the 
quantities of nutrients and energy per man per day in the food sent 
from the kitchens to the dining rooms. There is therefore an oppor- 
tunity to compare average figures for food received in the kitchens 
from the storeroom and food sent from the kitchens to the dining- 
rooms. The difference should represent loss incident to preparation 
and cooking. Such a comparison is given in the following table: 

Table 34. — Summary of data regarding nutrients and energy in kitchen waste. 





Protein. 


Fat. 


Carbohy- 
drates" 


Energy. 


In food issued from storeroom 


Grams. 

vi- 


Grams. 

172 

127 


Grams. 

517 

452 


Calories. 

4 107 




;s 403 








li 


45 


05 









Strictly speaking, such a comparison is not warranted for two reasons. 
In the first place, as already explained, the average consumption for 
the whole population can not be determined from the investigations 
reported, because these do not include any studies with women patients; 
hence, nothing certain is known regarding the consumption of the 
women as compared with that of the men. In making the computa- 
tions regarding food issued it was assumed that the food consumption 
of a woman would be eight-tenths that of a man. In the second 
place, the statistics obtained for the food issued from the storeroom 
to the kitchens of the whole institution were not for the same period 
as that in which the studies were made, but for the year just preced- 
ing. However, so far as could bo ascertained from a cursory exami- 
nation of the accounts for the period of the studies, the supplies for 
the two years differed so little in character and amount that the esti- 



88 

mate of the quantities of nutrients and energy per- man per day in the 
food for the preceding year would at least give some indication of what 
they might be during the year in which the studies were made. With 
regard to the assumption that the average of the results of the studies 
with regard to food eaten, wasted, etc., may be taken as representative 
of the whole population, it may be stated that the number of persons 
included in the studies was more than half of the total population, and 
indeed considerably more if the number of women be considered as 
equivalent to eight-tenths the same number of men. The larger part 
of the population, nearly three-fourths, consisted of men, and the 
different classes of male patients were believed to be fairly well repre- 
sented in the studies made. The groups of employees included in the 
studies were also considered representative. It therefore seems rea- 
sonably fair to make the comparison as given in the table above. 

From the data thus compared it would appear that the amount of 
food lost in the kitchen in connection with the preparation and cooking 
of food and transferring it to dishes to be carried to the dining room 
was sufficient to supply 11 grams of protein and 701 calories of energy 
per man per day. 

TOTAL DINING-ROOM AND KITCHEN WASTE.. 

Combining the data in Tables 33 and 31 above regarding waste of 
returned food and dining-room and kitchen wastes would indicate that 
the total loss of food in these ways was sufficient to furnish on an 
average 30 grams of protein and 1,215 calories of energy per man per 
day. Similar computations from the results for food supplied and 
food consumed in the studies made in the New York hospitals" showed 
a loss sufficient to supply 10 grams of protein and 1,113 calories of 
energy per man per day. In other words, in respect to actual nutri- 
tive value, the loss in the Government hospital was about 25 per cent, 
and in the New York hospitals about 3d per cent of that of the total 
food. In institutions of this sort some loss of food is inevitable, and 
what might perhaps reasonably be considered a normal amount may 
be an appreciable proportion of the total provided. Even in private 
families and in boarding houses, not all the food purchased is actually 
eaten. In upwards of 500 dietary studies of such groups in different 
parts of this country, the waste of food among private families has 
ranged from practically none, where the diet was extremely simple, 
to as high with a more varied diet as 8 or 10 per cent of the total pur- 
chased; and in boarding houses and students' 1 clubs, even where economy 
was desired and sought, it has been not uncommonly 10, and in some 
exceptional cases even 20 per cent. In larger establishments, such as 
hospitals for the insane, economy in dietary management is a more 



a N. Y. State Com. Lunacy Rpt. 1.". (1900-1901), p. 110. 



89 

difficult matter than in ordinary families or boarding- houses, and even 
with the most careful management the losses may easily be larger. 

PREVENTION OF WASTE. 

Just what proportion of the waste of food in the Government hos- 
pital could have been prevented can be determined only by investi- 
gation and experiment; but from a consideration and comparison of 
the statistics for the individual studies it would appear that in 'many 
cases the amount was decidedly larger than would seem necessary. 
That some of the loss could have been prevented is evident from a 
consideration of the way in which losses may occur. 

The food wasted in the dining room consisted in part of material 
left in the serving dishes, but mostly of what was left uneaten upon 
the plates. The waste of food that had not been served was due to 
failure on the part of those in charge of the dining rooms to return 
such material to the kitchen, owing either to carelessness or lack of 
instruction in the matter of preserving " left-over v material for future 
use. It would seem that this waste could be easily prevented, either 
by more care on the part of those in charge of the serving, or by 
reducing the quantity sent to the dining room to more nearly that 
which would be required to feed the patients. 

The waste upon the plates is less easily prevented. Food may be 
left uneaten for various reasons. There ma} r be a natural lack of 
appetite with individuals; or the food may be unsuited to their tastes. 
Furthermore, because improperly cooked or flavored or unattractively 
served, it may fail to stimulate the appetite; or it may be unfamiliar 
or too familiar in appearance or taste to be palatable. On the other 
hand, the amount served to each individual may be in excess of his 
needs or desires. In one study, for instance, breakfast foods, meat 
stews, and leguminous soups were not relished, and from a fourth to 
a third of the oatmeal and nearly half of the hominy served were 
wasted. Obviously the amounts served in this case were excessive, 
and a reduction in quantities served would have materially reduced the 
waste. This could have been done without affecting the adequacy of 
the diet, because in spite of the large waste the amounts of nutrients 
and energy of the food actually eaten were believed to be sufficient 
for the needs of the subjects. 

Frequently one of the principal causes of table waste is unsatisfac- 
tory preparation of food, including cooking, flavoring, garnishing, etc. 
When food is well cooked and tastefully served, and so attractive 
to the e} T e as well as pleasing to the palate, it is much more apt to 
be economically eaten than when the preparation and serving are less 
carefully done. A considerable part of the pecuniary, and, indeed, 
the hygienic, economy of nutrition depends upon the methods of 
handling- the food in the kitchen and dining room. This is a matter 



90 

to which naturally much more attention can be given in a small family 
than is possible in a large institution, but even in the latter it is 
worthy of more consideration than is sometimes given. 

So far as evidence was obtained in the course of these investigations, 
however, the rejection of food could be attributed less to any failure 
in the matter of preparation than to other causes. In general a close 
supervision was kept over the work of preparing food, the cooking- 
was well done, and seasoning or flavoring was as carefully attended to 
as was possible under the circumstances. This has been particularly 
mentioned in the discussion of study No. 364, on page k 23. It is 
believed that in this respect the conditions at this hospital would com- 
pare most favorably with those in similar institutions elsewhere. 

It is true, however, that the food may be well prepared and attract- 
ively served and still be rejected in considerable proportion unless it 
has a familiar appearance and taste, because people generally prefer 
the kind of food to which they have been accustomed; and frequently, 
especially when ordinarily they have been used to little variety, they 
do not at first relish what is novel to them. Such considerations sug- 
gest that for the most successful and economical feeding of persons in 
institutions it is essential to take account of their previously acquired 
food habits. Obviously, however, with a large number of individuals 
of widely varying habits, it would be difficult to prepare a satisfactory 
diet that would in all respects be familiar to each one. But it is easy 
to exclude materials which are more or less unfamiliar or distasteful 
to man}^ of them, and which would very likely be left uneaten. 
Failure to do this may have been the reason for the large amount of 
some of the foods rejected in these studies; for instance, wheat break- 
fast foods were left uneaten in large proportions in nearly every study, 
though oatmeal was evidently relished. 

On the other hand, monotony in the diet is especially to be avoided, 
as this has a decided tendency to diminish the relish for food. This 
effect has been observed to follow where there is a uniformity in the 
rotation of the menu — that is, where the same menu is used on the same 
day in successive weeks, as is frequently the case in institutions. 
Under such circumstances a large number of persons associate the 
days of the week with the kind of food that will be served, and the 
pleasurable sensation that acts as a sort of stimulation to appetite 
when the nature of the meal is more or less of a surprise is lost. 
Under such circumstances the amount eaten is generally smaller. 
These conditions were present to an appreciable extent in some of the 
studies here reported. 

In addition to such conditions which fail to stimulate and may even 
take away desire for food, there may be a natural variation in appetite 
from day to day, which may result from differences in either physi 
cal or mental conditions, and this would affect the quantity of food 



91 

consumed. Under such circumstances, where the plan is to provide 
enough for all when conditions of appetite are normal, there would, 
of course, be more or less waste which it would be difficult to avoid. 
It could be materially reduced, however, by providing amounts for 
serving which are based upon the observed consumption through 
considerable periods. 

Waste can not be entirely avoided; more or less is inevitable; but 
it can be kept at a minimum. It is possible, even in large institutions, 
to provide for the utilization of food so that the losses shall be small. 
This can be accomplished by a better understanding of the nutritive 
values of different foods and of the demands of people for nourishment, 
and by improvements in the methods of preparing, cooking, and serv- 
ing the food. Under such conditions it would be possible to provide a 
palatable, attractive, and nutritious diet at minimum cost. That reduc- 
tion of cost was possible was demonstrated in the course of the studies 
here reported. From time to time opportunities for improvement 
were pointed out to the late Dr. Richardson, then superintendent, and 
were promptly acted upon by him; and he stated that, in his opinion, 
as a result of the investigations, the cost of the food during the last 
six months of the year was lower than for any corresponding period 
during his connection with the institution, and at the same time the 
general character of the diet was not changed nor was the standard 
lowered in any way. 



APPENDIX 



The statistical details of the investigations, from which the data discussed in the 
preceding section of the bulletin have been derived, are given here. These include 
the records of the kinds and amounts of food used in the dietary studies, the account 
of the food issued from the storeroom for a year, the table of percentage composition, 
and data for the computation of the composition of cooked foods. 

STATISTICS OF FOOD USED. 

The first column in Table 35 below, headed "Food provided," shows the amount 
f i ach kind of food sent from the kitchen to the dining room. Tin- second column, 
"Food returned," shows the amount of each food left after serving in the dining 
room that was returned to the kitchen. The third column shows the amount of 
each food that was actually eaten, and the next three columns the quantities of 
protein, fat, and carbohydrates it contained. The seventh column shows the 
amount of food wasted in the dining room, including both that left at the plates and 
that left in the serving dishes and not returned to the kitchen. It was not found 
practicable to obtain separate accounts of actual table waste and material that should 
have been returned but was added to the table waste. The next three columns show 
the quantities of nutrients in the food wasted in the dining room. The final column 
shows the percentage of "Food provided" that was wasted in the dining room. 

The figures in parentheses after the name of each food are the same as given for 
tlie same material in the column headed " Reference number" in Table 37 beyond, 
and indicate the percentage composition used in calculating the quantities of nutri- 
ents in the amount of food. 

93 



— O :1> 

2 cvr ' 



t- [-1 



, 00 '30 Oi '5i "i «0 l" 



* OS 0-1 CO C-lt- as © 
^ Ol O tT- M rH ?1 l>- 



. cs i-t cc © as i*» M 
x cc m to 03 © a. — 

Crn' rn" rH rH 



. © CO t^ X CO CO iO 

* ir: © a- © x x> i— < 
g iO CN 00 *N i^ lO iO 



^T lO Tl lO CI iO rH CO 



94 



■ as • as *o 



. © x i- © x i- as © 

>. cn x © x . © > " ©■ © 

i; l - JC©-fL-'*fCO© 

C .-h cTx~co © -h aT 



lOi^OOiCCO 

^ H iC [^ 3C 



CO -r 

»rt"i-T 



. rH © 00 X © X' r- i-^ 
v. ci -r -r :c re -r © to 
- © OJ © X © iO © t- 

8 -t^co*©"»o i^r-4-*r 



OS rH I- x © 

© ©© r-( CO 

© rH © CO lO 

CO*" tHCO'iO 



as © as co i^- co rH oo 
. © © i- i-r ic [- x -r 

v. © CN © H- CN CM CO OS 

I 0*010 crcT go" co"ci 

C © rH io CI Ol Tf< 



OJ -r lO © © 
CN iO © CO 01 



CO-* 
iC ci 

■*HCO 



lO H- rt rH O © © X 

. ci i- i^ ?i -r © a. -r 
x rj -v © i^ © x x as 

5 ©* of ^f -v ir'o* as* ci 



ci -h as © t- 

ci to as co co 
~r -r ci CN © 



io as as io. 



X OSHM 

I- CO —i 

CO CO X 



s,:ss;2 



tie 

"o 

■ .-r 
'be"" 1 

i - • 



J J X S. X *5 



QIC 






_- _, S he DCS 
S O a oo oo P 

^ c3 c3 - — J: 
i«Ki x x 

5 



J* 0) 
eg ^ 



2 S P. 

£ 0) 03 

mow 



io £■* 

— <- cS 



95 



I © co © 1^ 00 OI 



t^- 00 CO »!0 



■ COCOOCO^COt^rH 

■ \E © CO 01 Os -f »C © 

- -r © tN ic r*- o co 



t*x x oi 



iot — h — 



ifi SOcN 

-r -t ic- 

* F- CO id 



Or-cxi-r-/: :i 

»r-ICOI>rH 01 



'CO 01 01 
" O OI 

i- © 



•OS 00 
• 01 ~* 



• i— I OI © 00 iG I- 01 rH 

• O 3S 01 3". tO tO CO CD 
1^ © © CN DC <M I> CO 



'iHCC-TrH-rCOfr-l 



so © eo do 



>o as © 
oi -r ito 

• ic -0 :: 

• 0~i0 tD* 



co to -r © i o © — . co o i co © i o o i 
i- x © i0 x © -o :o i0 — oi © rr. 

l^HCOCOCOHOlHOCOOOCC 
Oi" QC SO LfO* ©" N 1*" © of ©T of CO* r-7 

rlH H H H lC CO M rH 



CO © X © 
I"- u0 iC CC 
OI CO © OI 



co -r © © x co 

i0 -T '0 i0 © © 

iC. © oi © © -r 



t-( I-* © © CN !>• 



CO »0 lO X) iO © CO © 
01 © © © iO ©»o © 
-f © to l> r-t CO Oi 



' © X' T iO 



OI tt OI © © X 



COl^ lO © 



OI © © © 01 01 © "O ' 

-~ © © -r j i- ... 

f< I- -* 01 01 iO © 



C- >r. © " © © "o" — y' © i - >o x 



CO^HTHIN^OiHH 



CO lO t^ T 00 X 

co -r co do. co © 



01 01 CO00NJJ 



©00O-1 © 



CO oi ■— « CO i - © x -r © jf f -r © 

" " * © X' I - >-C CO 
■OOHQDU3 



:o © i o r_ oo co o i • 

i— I - 1-- ifO © »f0 r ' " 



■ o © -r oi oi i- co © -r - 

— I - © CO © CO ' T — < - 



-r © © iO co -p 

- I © CO i— < 1^ CO 

i0 X © OI "* iO 



f- ©OI OI X OI 



©©00O1 
WHHCO 

cc of CO of 



-r x co oi i^ r^ i—i co r-- co i— t © r- 
co © co © to co © i - © -r -r i— i © 
X 1 X © © 1 OI I- CO © -f © cc 

i-^ic'co co* oi © ©" co" i o" t oT ©~ co'io 
i * l— © iO © : o do. :o — i c t © 



a © ■ o © oi -r 
-r © -r -r oi x 
SO 00 « l> rH 00 

co © of of -r ad 



gUsTs 

2.K.Q rt 

OJKC 






aaooS^i 









- - - — 
i - "- '- _ 



7i : c _ 



.-§g§*oo ^ 



— tl 

.M a R 



::■- 






sj: W-f 



£ IB a>ec M M 

. - v 

— ~,i - v 1/ 



96 













v. /■ 


ilO t~ 1- 


















ii: 


























Propoi 
tion o 
pro- 
vided 
food rt 
jected 




« <0 t-H t-h r- 










c 






















X . 










,_, 


10 








tOrt 






x 




10 a 












,^ 








: 2 
































:' 


















































tc 


- 














00 


















































































































5"= 




a 



















































«'»HMOO!i: 


com 


t-oot-« 


:■ 


HiOC 
























- 




— 






















s 






lO IM rt 


CN OS 


C 


rHCO»- 
























HH 




E ,_■ 


of 






















-r 






s> 






cs 






























































03 


c 




. i^ -c o » co -v i-- 




-t< en x —• 0" 


C 




























CO «o CO 


rt 01 OS X 






3 






- 














£ 








rt rt rt 




•_ 




X 





















o 




e 


"ll 






















-5"" 








Ph 
































^J 










<r 


-r cocr 


'- 














,_, 










3 




« ^..HTITT 


r J0 en 1 






oa iH ec 
















en 










~ Ol CO i.o - . :c i - 


*-* l ~ — 


co rt ic 00 0- 


r- 


I- f-H l> 


■^ 




c 


c 























































Oh cOtH 










y 


















13 




a 
3 




<5 
























01 






































<u 


























































- 












































51 










































en 




o 






S 












































































































































In 








Uj 














































. Oi 30 'O ■* 3S — 









,, 


rH ,- 


l~ 


r^rt ^ 


en 












■'■ '- x ic oo 'C x 






OlOCT 




01 c 




e -0 tc 














^nto/.l-'^'i 






NO 




i-H r- 














a3 




C efei i- 


00 1 rt" CO' —" rt i Ol'rtO 




rH C-1 


cc 








































c 






5 






















03 


























d 








a 




/ 


,_, p. 






to 


























X 








03 




5r-i*rH --. 1- O- 


00 


GO -O l^ O ~V O* 


1- 


l-H O CT 






a 


rt OiO 





























































en 




































































3h 






























-r in o i~ oi o- 




'-■ -f CO ^co-r' -f '-T 


- 


OQOCC 




-t<c 




01X1^ 


->• 












.OOtOH^ I~ 












Oi- 














d 




'■ i^onon--t 




00 OS »-i (O iO i-f r-i JZ 


-.- 


CO 10 C 




00 tc 


o~ 


















03 




X 




/ 


rH IT 






~r 






































fl 




.7: 


















CO 








-1 


























~ 






» 




























CO 


































ClOC 






= i 
r u 


d 




e 


osiocooo; 


10 


enrt 




1 - -c l> 


iC 




1^ 










»C rt ^ 














































01 














n 








05 O- 










^ 




rt 


































_.._,....,, 






1C 


-r co-* 




rt c 


•a 


co oi cy 


CO 




















■.- 












B/5 






"Ol-MTM uC 


CO 




c 












'•" 




_ c 






;oitoi ei ic cc 








t- ?i 7 




ih«c 


t 


CO coo 


CO 














yr. 


















































<£ 






















fa 












































































































SCl 


































•a 




.6 


































o 




te; 






































^ 






































■e 


































T3 




•g 


































C 






































M 




5 


£ 




































w 




























■r 






3 










oT 


•-- 





























«3 : : : : • 




















































| 

'3 

"5 








£ : i^S" 








£-d§ 


■1 




















tgSS *~ 


3 


a> ,bj ■* 10 — . hc 





S-1 





CO X 
x - 


5 


SE 


- 








rt gOdh ~,fl cix 
^ X rt O O BO X X C 






c 
E- 


ii.i 
or Z 

be 


c 













V 










bjj 
















cq 












Ph 
















rt 








W 






pq 





< 







97 



M 


S^OlH-^OHX'h 


■tH 






CD -t r>- H X 1^ t- 


O iO CO QO -1 


* CO 




t-COiC 


to 














iOtOrH<NCOCOC-l-T>r- 


c-i 






f iOCO rH CN 


T tH r-H if 






r-l CN 




?l 










CTl 


ffll^'JOO'fOC 


X 






CM iO iO CO C-l t-» OS 


O CO -* COC 


OS 




tOl> rf 


t— 


-r 








^ 


t^ 


HO-1"HXMHNr 


o 






»C t^'1> CO CN CO tO 


"1* TH o to ci- 


I- 




CO "HH I> 














t~ 


OMOXOit^MiC^ 


C-l 






O to O CO Tj< 


I> 




CN CN ^f 


Os 


OS 








iO 


o 


co"t-T 


cjT 






CN-*CN~ 




co" 








re' 










rH 
































-t> 


X-TC-liOC-lC-lrH-T' 


C-l 






as co-* 




r-o 


CNO 


t-r- 


OS 




!>• CO OS 


OS 


- 








^ 


to 


»»01HC10HH 


-* 






os as r- 






CNOs 


i> - 


■«* 




CO 


"H* 










o 


C-l 


MHH 


o 






tOI>CO 






COrH 




to 
co" 








1- 










00 


toorj-tor^toc-itoc- 


r~ 






OOO OCNOO 


HiCiona 


t* 




CO CO CO 


Tt* 


X. 








^ 


to 


Oii— 'tOrHCOtOTJHTHC- 


CO 






OS -* CO .-h CO iC ^-( 


iO -* iO CO t- 


to 




CO CO 


t^. 


3 










00 


COO) HI1 


o 






to io cn 


-<3<rH 


CO 








iC 










~~ 




co" 










CN 








iO 










Os 


O C-l rH 00 lO Tl< -^ iO r- 


Cft 






lOCO'^'tl^OO 


050**1«ff 


to 




I- ~t* OS 


o 


Iff 








t^- 


OS 


O 3»eMtOtOOSr-li-lr- 








••* O t— iC ■** OS 00 


00 OS CN O C 






O OS CO 


Os 


C 1 








o 


CN 


onoMHHXie: 


X 






CO tO CO Tf< CN ^ tO 


••* OS HCOO" 


OS 




OS t-CN 


OS 


r^ 








OS 


































O 


CM 00 rH C-l X r-H t-{ CO 


o 






00HO r-t CN 


H1«tOHTf 


CO 




CO 




Os 










CN 


CM 


c~ 






CNrH 


CN 


CO 








Ifi 










iOQh*h«OiiMH(OO^C 


o 


c 


•fHCOCOOlH'tCOOliSCCiODh 


CO 


r- ic io oo tc 




-t 


HCCtCO 


-t< o co co oj ^ i^ io oi io if; 




X 


Os i— t CO ~T CTi iO tO o to i— I CN to o 


o 


U7) to COCO i- 


to 


iC 


CO n if: CO 


^i"N«l--OX«biCC 


iO 


CO 


coo^t^MH^coMcqxo'-: 


OS 


^HOiCOC 


OS 


l> 


^h ,-( con 


CO~rHCN CNCO'i-Tr-T r- 


o>" 


1- 


Cn"t^ OnTcnWi-T C^T'^rH"^ 


oo" 


r-Tr4"t-"THTf 


iC 


,_c/ 


co"co" 


TP 


lO 


IC 




CN 






--C 




^iCiOCOOOCN-fiCOiO 


-t> 






lOCC CN 




CN -* -* tO CO 


CO — 


CO 


O tO CN tO 3- 


CO 


u2 


CO Os if? OS 


■-; i* c h r. x :: :t -r r- 


C-l 






HTfO! 




-C — — X tO 


CO^J 




■^ COO n to 


to 


CO 


i^- cn r- r- 


O .-H COiH CN CN 


-* 






COiCTf 




CO "*i> 


X 


^ 


i—l iH 


CO 


ri 


CN t^iC 


rf 


co" 




i 










iC 






3» 




NOl'*WaJ'f OlH-fOir- 


C-l 






iCtoasasi-HCN-fasocNOsoser 


CO 


o co cn to a 


iC 


L~ 


to OS O O 


^XCSOr^WiOiOiC^r- 








O to to i— i cn :- -— x x x -r co -o 


t^- 


"^ 000 OS tC 


OS 




-t* rH ->» iC 


lOHNHN^f rtri r- 


£~ 






«■ •* CO CO H ii tO iQ CN CO 


CN 






iff; 


CNCO 


t~ 


ctT 














**H 




Kt*OfI«iO«XH«C 


CO 


3 


OSiOiOiOOSt^-COCCtOrHOOO'O 


CN 


iC OS iO OS !>■ 




o 


os -H- 1^* r** 


H?jco*?iooioa)i"iC 


t^ 


X 


H ifl X' H f [^ >3i O t^- M>« H GC 


o 


OS t— tH CO CO 


to 


CI 




OOOJCOOTfiOiCfD'it^C 


1- 


re 


COtOtOtOtOiOiOtOCOOtOntc 


uo 


tJ" Tj* iO tO CN 


CO 


o 


CN -rj" iC CN 




















HH-^f TfOCiflWOCCri 


to 


t^ 


o oo" CO*" U*" tjT o rp" cn" of o i> -*" o- 


CO 


CO rf iC Osi^- 


o 


CO 


CO rl iffj 


00 iH r-H rH 


lO 


m 


HH1H CO CN CN rH 


l> 


rH CN rH 


I> 


in 








ifi 






tor--* 


as co 


CM 






to 


to 


00 




-rf 


?i 












o 


3 






iCl- CO 


CO CO 










ia 


Q 




to 


OS 














CO 


>.- 






XiflH 


H OS 


o 






I> 


CO 


~ 




rf 


0s 
























































o 


Si 






COt* rH 


Tf l> 


OS 






CO 


CO 


CN 




to 


X 














r- 








rH 










-^ 










CI 












Hf O-fWMhM^h^ 


en 


\C 


"^CO^-tDOCN'CNtOiiCCCO-fCNiC 


HH 


rH to r- oo r* 


OS 


l> 


os-t-r-nH 


r- ic co i^ -r i~ '~ -t rr uc. cr 


en 


s 


to iO Oi T CC N i -r -o co os ri o 


CO 


iC X" ^- CN CO 




M 


00 iC to CN 


OJHCOf^r^l^t^i^ M -T 


X 


X 


HCNCOiOOOTPiCXHl^l'a 




CO CO OS OS CN 


X' 


t^ 


CN Tj'iO r-i 




















OC-lXC-llO©COCOXr~Tr 


h- 


ie 


os" o" r-^ cn" i> os" as" o" co" tjT co" iff? t> 




t-iC GO CN t- 




'-C 


CO HO 


tO CO rH rH C-l CN 


- a> 


to 


rH rr CN CO HiOCOCOH 


o 


n CN HH 


CO 


T 


rH 


r-< 


C-l 






CO 






o 









c-l eg * 

^X ^^^3 to 

ii-3cS- 

■g-O as OtJ 

CJ CS-5 



t/. * 



,.0ioi)O»c2cj)5v!li 

geaurs^OQOOoSpH 



;/ " 



r^ ^Sa-^^SS"?-^ , c 



i^-rj 0.00 ? 

C-1>S C.C-1 K 

• ~^ - °* "to 



S "5 <) 03 O Oh 



fe 



CO TC = 



01 S n> ° 
c-i asiJ - 

>, 3 9--S 
■2.2.2"H 

■o S S Pi 



6523— No. 150—04- 



98 



3 

.9 

"S 
o 

O 



a, 
is 






1 




• . 




.000 


00 1 




COON 


CO Hjl 




- 






o 


H 1 CO if 




i •oooc 


) a 






n o ■ "O E'd 




»i •* rH cm rH 

5 


rH CM 


lOCI 










CM 


CO 01 O 


7 


1 HHlf 


) CM 




Propi 
tion 
pro 
vide 
food 
jecte 
































>. . 




.t^-foco 


■rtun 


CNiO 


D 


: 


■. 










■rj< 


T 






OC 


) CC' 








■S3 




tcaio: x i - 


t^iO 


CCOC' 





cc 


i- 










IO 


If 


) 
















^ Oi if> CO CO 


CO 


-r*00 







r- 


















5 


CM 








-P * 




Bh 








If 


C 




























tH In 














T 




























3S-C 




^5 






































o 










































"0 <p IO «S rH 


r- t^ 


HH 


EC 


T] 


EC 




CM 


COrH-t 


c 


> eooo H 


< IO 
















OliO 




I 






oo 


O -r i£ 


o 


> 00 UO c 


J f 








03 




gcorHrnrH 




^<rH 




-1 


-1 




lO 


CD 


ir 


CM if 


> CC 








fa 






^ 




rv 


r- 


* 








" 








0) 






s 


























































§ 

£ 


a 




. CO CO O Oi 




C»CM 


C 


C 


oc 






"CK CO CT 


: 


) OOMH 


CO 








oo US M CO O 


CM rH 


CM CO 


: 


- 


T 




CO 


-r x h 




co a>v 


OCv 






°3 




g^rHT-frH 




iO-^< 




/ 


) o 




IO 


CO Cs 


E 


n 


iC 






o 
ft 




S 
































5 


























+j 




.CO 00 lO 00 


■"CfCN 


coo 


s 


r- 


t" 




Til 


COt^I> 


■r 


T* H1CC 


> TH 








c 




eoNOOlO 


lOO 


OS CO 


s 


ir 


cc 




lO 


CO - - 




00 UO OC 


CI 








3 




£ CM" CD CO 0-1 


-I"* 


rHCO 


If 


V 


r- 






-roit? 


t 


oi th r- 


"0 








O 




































G lO CN Cm CM 


CO 


-*iO 




or 


O 




CM 


of 




r- 


of 








a 












e> 


C 
















a) 






& 










O 
















CO 


































eocotfccoeoaoeocTiCTiCM-H'cf 


O 


o 










,_, 








t> 


r~ 










■ «Hl^ iC XrlM^M-tTf 


if 


r- 










00 


3 






r 


<?> 








II 




tCTHnHCftl^cOiOCOiOeOOO r- 


oc 


) If 
























•a 






2 HM" i-T pfTjT CM i- 


if 


= 
























o 




J2 gj 




e 


o 


■z 
























o 




t- e 




4 




























fa. 




33-0 


































u 




































.iOf««81H« 


CM OJ 


I' 


'- 


r 




O rH -C* OC' CV 


CC 


OrHCC 


t^ 












»ect»oiiNc-ifno 


COOM 


1' 


c 


c 




t^OiOCO cc 


s 


lOCOif 


CO 












g CO Tfl CM if) CM rH 


COCO 


a 


r- 






COiONHr- 


o 


t^rHT 


CO 








53 

fa 




CO* 




« 


3 
•c 




ofrHrH 


If 


rH 


of 






B 






$ 
























a) 
fa 




























e 




• OOOt^LO-^OscOHiTjit^ 


t^ 


- 


= 




NOlOHtC 





rHvfOC 


OC 








cc co CO CI X -r »c co -fi rH oo 


r 


~ 




CO Cm ic OO -cr 


If 


-r t«o 

lOTtlC 


(^ 








'53 




SHLOCOI- rH-Cfl rJICO 


C 


t£ 


V 




rH CO CM cm r^ 


1- 


CO 








o 




e rH 




'' 


a 




C-TrHrH 






IH 








fa 




a 
























COCOOCOCOiOr-, r-OCJCOOCir- 


I 






00 CO rH M CN 


o 


CM rHCC 


OS 












. x t^ -t i^ 1^- 1^ - c if: x cm co x 


C- 


c 




rH CO C75 CO CM 


o 


lO-fr- 


O 








a 




v. t"- t~ GO F- 00 rH CO IQ Ol rH CTl O" 


"^ 






CO if> l> o t^ 




lOOCC 


CM 






































2-icoiCOTrcooJiccor-coc^ 


t^ 


a 




00 TT 1 Tfi CO CN 


ci- 


CNCM r- 










o 




C rH rH rH rH r- 




>• 


















g 




ic 




r 


















<s 
























-a , 
Si 

O in 
fa 


d 

a 

u 

I 






If 

c" 

- 


















6 






CDrHlCrHCOCiCOr^iCCOOSCT 


OC 


V 




CM CO r~ CTS CT 


cf 


COiC CN 


CO 








. »o gc co -r i~ cm co ic x it co co 


t^ 






C^ CO lO CO c 


'C 


CO CRC 


CO 




&S 






WOMhOCC CO t^ iO th th ct> CT 


t^ 


-. 




i^ if: cm eft cc 




00-rJiT) 


t-» 




— i a 






?C rH CO X CO -r CO i~ if: l^. CM CO Tt 




cc 




o , -cti"r-"co'"co 


c 


efciec 


00 








SrHrH rH tH CN r- 


-T 


cc 




rH 


tf 








o — 






V. 




CN 














o > 






O 


















fa 




























T3 
V 


■d 
cu 
























































3 

C 


a 
























































a 


a 
o 




























CO 

to 

























































60 
























■d 




1 


T 




























►.« s 






















o 
o 




W5 


Q 
O 

o 
Eh 




























^ § 






















o 




to 

so 




























?tl (H 

"2 rC! 






















•a 
c 




1 


D 


CO 
























•2 5 
■ s 
























Ss 


O 


M 






















>i rH 

5 "< .. 






















M 




■s 


z io"5 








95 
CO 








































■s! m C 


t~ 




















c 


























s» 


J JO 03 


co ^^2 














R 


o 






CO 


















k 
























CO 


















"c5 








i^ 








3 

a 






rr r- 


















<5 


O 03.2 O.S.S'C^S- 


r c- 




K 

Z 

,z 




CT 




CD CO 






? 


c 












dding, ch 
dding, flc 
stard, pla 
stard, chc 
ice, pudd 
ice, pudd 
.caroni an 
moil ice (i 
sh cakes 
ef pie (311 
ivy, beef 
iw. mutto 








*S w hS 33 




CO 1C3 -T 










a 

c 
E- 


q 

c 

tH 




veal, 
eak ( 
ewed 
oast ( 
ried, i 
eal ro 


f- 


a ° £ 

* cciX 


"3 

' cl 














^-00 03 Ph Q > 
CO 




J^WChC 












a 
ft 


- 
- 


= 


c 
-_ 


ccc 
GO 


cc: 
J. 


S 


OJ 
rJ 


- 
X 




I- 

3 


X 








CD 

P5 












o 

ft 













99 



?! 



■H 00 00 rH IC CO 
SO CM •f'rC'O" ■*!< 



— -c -o ic vo -r 



4 0> '-D lO CO iC 
< rf< CO CO iC rH 



M "X CO "O lO 'O 

o :" x n - i- 



JWtOHOH 



o t- o x ■ o x x --; x 

rHi-iai-frHi^o-ri- 

CO CM 0C 0> >c CT> o o r o 



rH rHrHtO HOH 



' OSTC0 CO tO 
■ rj< 0C rr :o CO 
• 'O CM rH CM ■-! 



X X X CO CO CI 01 3V '.O 

oi oi -— r- ~ >~ rr. x •; 

H*HiOH OOrH 



• Ol CO -f O X "^ o~- 



:oooMccc6Hf 



(rrOHOliOiC^OJ 

cn'coco'co o^ofi-Tto of 









J. 




lO 
CO 
Ol 



o a> -r h m a t- 

iO M iC Ol O iC H 



H O (N « ^ X 0» 
31 »C Ol rH h- '.D -X' 
iO C M iO O H l< 



: io « t^ 'j: o 



l- ~-f fc« -* -.- co co 
i— oo oi t- co -r cc 



o :•) iC a t o H 
x -i as -r -r -r co 

CN t^ -f Ol rH CO CO 

"* of of of i-^" iO~ rH 



»o co oi oi oi go -^ 
iH rT of 



io x 3i oi r- Tt< t 



CO rH »C 00 T* OJ CO 
t- rH f- r- OJ O CO 



^ -t< i- co o oi -r 

Ol O OI rH Cl X O 

CM 00 Ol rH iC O CO 

-rjT ;©" ,-H rH CO~ TjT $Q 



CO irO iC Ol iC CO 00 CO Ol 

i" -r r_ :ir- ;o x. ~r ~v 

iC 00 I- CO t^ >C *j0 rH Ol 



lO 00 -T r- X. Tf rH lO c-i 



-i* to oi oi -r oi iO 
o oi oi --C co oi -c 



00 o> ^ -H^ CO Ol 00 



11 



MM 



' £i as 



: o o 



kPhCAcc 






(So 



a^Lco' 

_ en r<, o> co ^ S;-^ 

. . a 3 S <u es a no « S 

-2 O O oS rj <- C •- O cs 
goWOtfWOOHO 






•a 

O o-^ 
^~;T- ~ c-i Ol cs 
go«9iC ■— ^.o 

rH rH T! <H ••h •» O 

o oi-p 

/ / S 

Ov aj ft 
o o « 

ss% 

o o s 

hhPhX 



5 i£ B 



too 



_I o ^ 



' i— . • CO 1-1 c-i CO 



,0 aS 
ci'O 



< i— t r^os 

■ X -J -r 

• co as as 

• oTtH ci 



.HHCOlO 



iO'WOhi^ 
lC CD i-i CO CI 



as "t 4 OS i—i O O 
lCI-i'iC O -— ' 
i-0 CO CIHNH 



I- l- to -f "# tC 

x i0 -* co oi o-i 



IC OS «f TflNH 

-f 01 I- i.o — x 

CO CD "■* <* OS CO 

CO C0* r-T 



t^ oi t-- ia t— UO I"- O CO I-- 0*1 

ic o co uo r- cixx^r^oo 

X lC H L^ Ol 'O t> ri h c-i 



• co oi t^ ic x as t - -. 

■ i-H O Ol O T OS TP C 

•COrinM t 



.ccot-o 



CD TT t^ OS CO 

IH CO 1^ CJ M 



h"*o«iONOtoo)Oco 



CI-C^IHHrl: 



'Ciooj^oj 



os oo ic r- 

.COOCOT 
« i-l CO 00 CM 



N O H CI f 
H CO rl l^ lO 

cm ic r- ic o 
iff cir-^cc'-r 



Ol CD CO X O-l CD OS -f< OS I>- -t« 

?-■ i - -c -d ? i . - - ■ i :■: -d — ■ o i 

HXf MtXiOHOlfliX 
^Tr"'-o"oi'^"co CO r-T CO I>* 



a?, 



. CO CO CO OS 



; iC tp ti* Tp 



OS Ol uO; CO CD 
OS OS oi l> O 



OS CM OS iO T 



r- »o i- oi os r- as -r i^- r- -r 

l~- O CO C-l Ol CO CM CO CO O CI 

-r ic as r- co no co i— i ci as oo 



X X I- Ol iO T CO — "^ 



' ~ --o 



-3 'CN—.^ 
C os a> > 

5off90 

ojcccoHH 
so 



-0) 



■d > ' 

a & C ai j aj" 
.■S < W O Ph co 



H H 



oBi 



. CO co 

"2, S <t> TO E — " Jo 

i " » 5 ' ■« *-; fl 

5 ;t£w)g £ £,g»S 



; O Pi Ph Pi CO CO CO CO 



101 



CO CO -1* • rH l> • OS 



t^ ift 00 Tf CO GO CO 

i— i i-h oj to -r ^ rt< 



t^-HOOf NO CI 
(-- X O^Hrtf 

lOOCOOOCOOi 

IC r-T-jTr-T r-f 



co r- -# -r co co t> 

C-l T Oi Oi (M Oi iO 



003 
Of-i 
i-HCO 



t^ CN iO 

ic ri oi 

lO, "Cf r-l 



CM lO 

CO of 



iC CO 

OS i-l 
OOi 



t*Orf<tOHHiO 

O :»iOT«Ht^ 
hOhiOOI^h 

oo i-H of i-H c* r-~ "* 



t^ O -T •* CM rH lO 

x c i co oo cs x 'Os 

>C T iC Cl H CO lO 



CO -O i-O 00 CO rH CO 

i.o r^ o o co o t— 



»-t OJ 



fOOlO 
CNrH'OCO 
00 OT CO 



rH-TCOOJ 



OS O CO r-< X' CM OC 

MHHCii-r. :- 

O O CO O CM CO OS 

of co*" io" of 00 00 oo 



X CO 
Os CO 
OOr-f 



CDl^COI^ 



HOt^r^ococo 

ift co co co O O i-h 
OOf»iOCOHH 

co"i>" i> co ic co" co 



•MO* 



vCO^ 



o3 ^^ 



, oq Gfi DO 



*d p. 



:s a 



w IS cy 3 
WPQOO 



cj C ess 



7, 2-c 



Sac; 

,2 i> oi a> 
ojcqcqw 



102 















C^!DiOtDT 




X 




C 


1 c 




X CC CT 


x 


1 o" 




-»C! to 




■c 




to 


t^ 






Propoi 
tion of 
pro- 
vided 
food re 
jected 






*J CC CJ CO t-h ,-n r-H 
CJ 




C 




CO CO iC 


:: 


? 




CI CI CO 


CJr- 




CJ | 






>. . 






.rttN-f«t~H 


^ 


CC 


00 


i-h i~ te 


? 


II * 




O -f Cfs 


•fHr- 


-_ 


OS 






o2 






v. c i cc to r~ o io 


x 




CI 


i^ i^- 1^ 


: 


*t 




ClHH 


iGHC 














S CO CO CO r~ lO 


r» 


c 


1 CN 


to i^ a* 


X 


II o 




-r cj 


HiOT 




X 1 






































•O 03 






C 1-HtN 








rt-» CC 












CO 








t- E 


















-o 










to 






* , a 






S 




























O 


















II 


















»Q0Q0r*OlTPM 


to 


r^ 


1 




T)< 


= 




~~< 




CJ Tfd 


OOCO 




to 












gCOCJ r-r-l 


■* 


-T 






CJ 


in 




— 




i-H 00 CO 


'-i-i- 


9 


3 






cl 








X 
















-* to 


HiC 


X 


as 1 






h 




















o 










"-J 




13 
CL> 








5 






| 










II 










1-1 1 












































. OJ -H o m CO "5> 


o» 


:: 


m 


■*CO« 


- 


II = 




-3- OSCJ 


HMC 


X 


CJ 




3 


_g 






OlhHHM^"* 


CO 


S 




c I -. :c 


~ 


! c 




HWCJ 


COHO- 




CI 




'53 






giHtH rHrH 




S 




C 


~~ 


II oc 




iC**CJ 


T-iiT. 


5 


lO 










e 




























o 






*. 




























(H 

a, 






cs 












II 












^j 






.MiOHinoi* 


,_, 


H 


II 00 


ooc 


c 


iC 




CJ r-l O 


OSCJC 


s 


l^ 












'■CHWXX — ci 




-c 


1 "3 


— X c; 








cc a uc 


O M r- 




CO 






3 






£ T* 00 CO rH CO as 


r- 




II OS 


O CO iS 








or- co 


t^r^ c 


IC 








o 






S3 as"cfd aTci i-T 


l> 


cc 


00 


tOi-iCN 


fl- 


~ 




"*F-ttO 


CJ tc 




CI 






S 
< 






~ tH 




•-; 






ee 


- 








5 


lO 


CD 

> 

t-H 








C5 












- 










CI 




, 






liO^COCJCJCO^iOCC 


t^ 


H-fOdh 




1 "3 




NMOMOOC 




IC 






^* ■ 






■ XOlHlDII^rHMr- 


r^- 


1^- (O 00 OS GC 


E 


= 




■o tic cr- 1~ as -t 


o 


CO 






c| 






ccWHHOrJ-CClOOlCN 


-— 


00 o co -© cc 


s 


■o 




CO iHCOtOt^r- 


ir 


OS 


•a 








fiHH iOCJCO Hr> 


X 


■^-^im r-^CJ 


c 






tH CJtC CJ tO CI 


a 


to 


o 




.© aj 






C i-H 


CC 




CJ 


I >s 










o 




>- C 






^- 








r 








CI 


h 




o3t3 
C 






5 




1 




















.-rci«-»HHOOO« 




li 




OS 


— 


CO 


1 o* 




o ^h to to ^ -* r- 


3 


OS 












»XOi-ICOTt>OliOCC 








CO 






- 




-r c^ £ — cc r- i- 











"3 






g r-c CO 


c" 


ii 










1 CJ 




CO CO CJ O lO cc 
i-l CI 7-1 H C 


cr 


OS 

x> 










J~ 






















iC 












0) 






















































03 

W 


B 






.OJXHOiOHNcJC 


CO 


WiOOiH^ 


cc 


c 




CJ r-J CO CO i-» OS i- 


r; 


OS 








taasOSCJ-*asr~-<*<-*J<cr; 


•^ 


iO CNCCiCX 








i~ ci cjsic -r -t c- 


■-z 


o 






'33 






g CO CO COt>CJrH T 


tc 






1 c 




to ic co co ic -n* -o 


~ 


r~ 






o 






§ 


•-: 






°" 




i-"r-(" CC 














S- 








e 








lO 






£ 






CS 
























aioioon^ioiflr- 


r~ 


OSO OS Tt* O" 




i 




r^ r~ to x tt* co oc 


V 


X 












. r~ O as X ^h a. x cc < c 


oc 


r- .- :c r i — 
coco -o cc -q 


7 






■o — . ci cr- c cc — 


TJ 


o 






B 






^OlOli-iOCCI^HCOC 


cc 




c- 




CJ 00 CI iO CO -T CO 


c- 


CO 






3 






£ o Ot?i co* cd r-j aTad o 

OCJ H COiOi-i r- 




o co oToooc 


cc 


oc 




miOh* cToc 


c\ 


-r 






o 






c 




i^: 








c 


CO 













5 


cN 






to 








X 






< 
























•o , 


d 






» 






to to 








- 


?l X 






z 


l> 




















a 


v 




















z 


CO lO 








1^ 




















o 


O t. 


B 










liCiO 










OCM 






cV 


CJ 




















CI 








t. 






too 










CO*"|C 






- 


ci- 




















iC 


3 






C5 














r~ 










te 


















l> 


OS 


, 








HH'flHOlHiOCO^- 


cr 


OS GC' OS -"f «— 




c 




OS 00 CO 00 CO lO oc 


O 








.oiT i^^iriCl/ Tir 


'- 


CO O -!" 3 i~ 


E 


:■ 




T C. 1- ' — C C 


— 


r- 


&5 








WCCO'C'J'^^hOC 




CO CO CO iT3 05 


c 






WiCiOiOOHtC 


r 


to 


_T a 








c- o co*o"orarco"o"«ra 


-.- 


1 cn coin o"c 


c- 






r-^t-" r-" x" co" cc* to 


c- 




*OT 








CcOi-t lOl-rl rtr 




Ol r-( i— i CO CN 


C 


at 




r-< MrtHrif 


: 


iC 


O-i 










c- 






X 










o > 








<3 


















fe 






























>o 
































































B 

a 


■a 

B 
































































a 




































Q 


























B 

o 
o 





























































■d 




3 

c 




































o 






















o 




1 


CJ 




































00 






















o 

4-1 




to 

«0 


1 

a 










uo 
























P 

o 






















© 
■a 






o 










.o ^ 






















w 
























,6 


o 










CI to 












































B 












S-^" 3 ^' 






















J 






















ss 


w 


























c 
c 

a 

- 
a 

a 

0J 

a 
> 

1 

c 
r- 


w 
o 

) 






CO 














s 




to 

e 


« 

■"i 
Eh 
W 

o 
w 

> 


■ CO 

>Oco 

821 

ill 

III 


ickles, cucumber (19 
otatoes, steamed (20" 
weet potatoes, steam 
weet potatoes, baked 

IflW f?ZR\ 


CO 

CJ 

- ; 

St 

.c 

B P 
B S 

S J 

'a; 

- - 

3 P 

- - 


cc 

5 1 


0C 

I> 

Cs 

t- 

c 

o a 

ice 


c- 
c 

!- 

P 

E 


1 

-a 


T. - 

ag 

'cu 

-i - 

ua - 
. c 

- 1 
B - 
3 P 
ft r 




-r 

O 

c- 


c 

K 

C 

: 
- 


CO 

tu 
: 

1 

_ 

-- 

3 : " 
= - 

Be 


— 

c 
" = 

- ; 


to 

CC 

- 
£ 
X 

'a 
a 

-1 


* 

i 


3 

c 
E- 


c 
c 

a 

c 
H 












u u Pi Ph "U cc cc cc cc 7 




.t-t <^ r-5 CO Ph ■-/ 

g 








oj t- cs ^ & is a 
















f> 




















&H 
















tt 


^ 


s 


p. 


*- 


- 


a 









108 



CI Oi O OOO 



O » H CO 1* CO -t 

ci co -f -r 10 co 10 



*<*CN i-l 



CO 1-^ CO i— t CO X 30 
Oi *o t^- CO X X X 

CO i-l O d X) CO C) 



O O M t^ M r-i 



- — « CO -I* CO r4 3S 
I T iC CI O >C CI 



o x r- -r 03 »c h 
"x — i— -r co x 
w i-C CJi X "O X CO 



■--( ^H-*CJ CI 



■V CO 

co"irT 



TNNiCiCOJI'OJ 
CI CJ 00 CO I> CO CN o 



oco 

CO CO 



cs i-i i> O co O 

Gfj CO H H CO CI 



hmOh 
iO r- ■— t co 

CO CO T CJ 



i^oococia>cj-*i-i 
x co t* co i> as ci c-i 



i-li-i CNi-l 



CO i-«CJ 



OCOI'oC'OlCOHh. 
ClOOCOtSOTM 

r^ -o n ^ 'Ci h o 05 



OrinCNWiaCNH 



iCcO 

clef 



uOcOt-iCIOOXCJI^* 
X Ol rH lO r-l CO Ol CM 

X h Ol CN tC 3) f CJ3 



h>TCN1iX^f rt 



C 7!: o ■— ' 



■^ a> cy 

S*1 

S « O 
, O JJ.C 
I K X I. 



1 *? 



;So 



3.S 

mo 






jSo 



:-- 






~r 


e 

■e 
: 
,_: 

3 

■a 


^ 

S 





i B ao-g a 8 « ] 

lOOSK^KC 






104 



li sin 



■£"3 



-2 * 



• CO I> CO CN CO 

• i-l CO iO CO CN 



i CO (O H CJ M 
• CO ^H CO c-i CO 



iC iO CO ~1« CN 
• C J r-l 



• -* CO COCO OS 



• co co -* i-i r~ 

■ X -rf CO 00 cO 

• iO ^ i— * CO »o 



gco'i-n 



. r- Os I- Os i-h ? ] — X iC 



JiOCOT CN 



. CO CN t> iO OS CO OS -f CN 



co rH -T 00 CO t- CN CN 00 

K HH«OH 



. lO l-» H t£> H « M- iO 



H CO CO OS rH rH t-H CN 



F- iO CO O OS 



CO O I> O CO 
CN i— i 1- iC CO 
Os O >Os l-- Ol 

i-T co" 



QOO'fQOO 



CO vC iO CO CO 

CO t^ i—i CO o 
CN i-H ifl lO rH 

'NCOMt-i'iO 



tdcooio 
o co r- io cn 



OOiCiOt 



(NOOOt^iO 
iTJ O ifi 1^ i-H 

iC coco o«o 



CN CN CO rH CO 



O iC OS CO' -*< CO CI CN 

Ol-PiCCOi-tCOi— ICO 
T •*# CN iO r-H CN |> 



CN-^>OiOrfiCCOCO 
rH 00 CI rH CO 1 CO OS 30 



rfOicOh-OOHOCO 
rH CN OS O CO CO CO -* 



ClOXMHWf CO 
'X iO CO CO CO iO h- l>- 
OCOCNOCOCN-cfCO 



o h x « in -f io h H< 

. T O H i.t iC iC iC T iC 
jrrrpcOI^OOrHCOOrH 

; iO CO 30 OS f* oTofcN CN 



O CO irt lT> 00 

CN 00 CO CO rn 

co r- co co co 



COOOOCNrHCNiOCO 
CO t"- CO CO CO iC iO I- 

I^COCNOcOCNrHCO 



c 5 



^^s'S^sil 



C OS <D ^,1 

Z.n a < 



s-r^ 



> o.i. a* cs oj 

)CL,CL|fqOpH 






" $ P. s b 

f-J r-f « o.^-. 






00*3 -•« O-oj^ to 
o a) 6c c _-q, c 2 

3s o> 3 os !§ .2 > .J 



105 



t^WCC't^COCJCOiO 



Os 00 «-H t"- CO 
OS iO iO CO 00 
OS CN CO GO iC 



lOiOt^-OOCO'^COO 
CN CO CO CO r-H iO 



HHOCO 



CO CO *!* CO CO CO TT CO 
CO ^ r-H CN CO i— I CO 



COCO OS ft 



CO OS O (M GO 



x :o x o o -r i 
■X' ho:o:ii-- 
iO h yD i^ O f . 



»H WHHt 



) iO m-- CN 

* f t ^ cc 



tH 00 CO f i -^ 



oocO"*cjr^o>coTt« 

OsOJi-HCO-r-rCNCO 



CO CO r-H o> 



CO 'O I— CO CO <M OS i— i 



t>- t^ ^ OJ H H H f ■] 

o ?o io o Tr> oi i" 
lOin^NOcoHoo 



iOh -f CO 
CNOO-* CN 



CO «-■ GO OS OS 
GO iO >C CO CO 



HQ0H 

oo co co 

t-H Co" 



iC X CC CO CO ChiO ^n 

H'JDOTOX^O 



CN CO CN CO iO r-H ■ 



iOXOH 
COOI^CC 

go co co co 
cncni> 



OS iO (~- -* OS 

io o n h Co 

CO CO CN >C i—i 



CO i— i CO >0 iC 



ft iCOO 
ift -r co 
O COOS 

Q0*"^"l> 






; 5 o oj^ 

1 Ph W CTJ 03 



*1 £P2E S * 



J W CO CQ CO 



»8~ 



«yw^ 



'H^giS - 



J8p 



-° tm 



* 2 'I S oj* o ^ 3 B- 



106 



go , BgO 
CL.Z, 6 <u <u 






NHHiO'/ CO ccr--f 1^/ o 

; i-h iq cm cm cm i- co uo cc ic i^- -^ f o 



.COXKlOr-tCOt'-CHO'MCC'rM 
~ O W (N iC W CI H i-tCln-iMCO 



■ ire • r- cc i^ — - 



• ci -r o^ ire co 



• O CO ?1h • t-h CM CO 



. i-< o o cr- co -o ut cr. ir cc r- co *•** co 



>CO CMI> r-CO 



. co co "rr cm -r cTi o ^ O ^ -p ic yD »rs 
'■chxc * co c i — re c i re x o cr- cr. 

SriHCCHO'-OhCOOOOlO^H 
C ifcTr-T r-iCOCO' CO CM r-T CO*" f-T^jT TT 



iC '£ o c c- h r. - i.c co co t~- t- t— 

. r— l~ <~ •' ~. ~ T. cc T. -.'. / ~- — i - 
=c iO iO l> CO t r-i i-h no CT> CO 



■ r-ioco co co 



.icoior^oosi^'Xi-HCOcooscocN 

3 ^ CO X O CJ CC t-i CO t-h CM CO CO 



. co r>- co oc as co i> co co cc cc x :o co 

3iOi'*eotai«iCccif:co'XiiO<OH 

• CNCM~eOI> i-T (©CM" i-T CM iffcNrf" 



lO iO t-H CO CD 

HOJt^ r-H 



CO -*• • T- 



CO O CC CO CO 

oj co ifc t-h ^h 

CO T 1^ r-H CT> 
CO rH CO 



CO kCj . -h^ 
CM CO ■ • t- CO 



t o ^ en m h 

BO r-H O f— ~ O 



Ol t- i CM CO -r CM 
CC ~ 01 CO T 



) CI 05 ^ ri f 



03 r* o ^ t- t 

i — r co x co ^ 

l^ CM T CC HO CO 

oTi-Teoof r-T 






o co Tf as cr. o as o -x ic ifd o co -r 

. CO CO CM *TCI~r-l-Or- -O OS CO CO 
i CO CM t-i CO O CT. CO CO CO -T 'OS -T CM CO 



CO 0> O CO CO 

Ol OS. O CO r-H 

CCTiOOO) 



OtOrrrt-TOiCMiCNOMX 



CM iO iO t'- CO 



ioodoh x as 

■0 M CO X 01 CI 

x o t re cr- cc 



CO i— I CO M r— iTC 



■S w n 



O ^ CM si 



03 Q) frt - 



OS**'' 
I CSgTg 



- as s3 H beco. 
j2 P,*3 >ci 



i> a> fe J3X> 



60^C 

C CO 



-p." J, 






l 03 £ 
:jo.q 



s ? * <- 



C^ 03"- 



i££c 



107 



hCO Cl 

OH Cl 


:" 


t 








(X 




>-l .-1 Cl- 
eocin 




CO 
CI 


co r~ a 






Cl 


oc- 

T IT 








Cl 






c 














Cl 




:ihh 

Oht 
CI 


cc 

CO 


ci 
ci 

X 
CN 

ci 








o 

CN 










o 

CN 










o 
































X 

-■ 




HOICC 


r. 
— 


— 
ci 

to 




CO 
CN 


co as x r- h 

rt CI 00 rt CO 


o 

C 1 

CO 

cf 


I^rHCCrt 

Cl CN COT 


re- 
el 
re 


r~ as 

CN OS 
T 


CO 
ON 
U0 


e» 

o 




as 

"1 












T 
X 

Cl 

T 




hOO 00 
T M 


T 


— 
to 




3 
cc 
:- 


co cc r~ as h 

CI t^ lO CO o 

MHOOi-*^ 


CO 
CN 

of 


Cl T Cl T 

OS OS iO CO 
T CICI 


- 

CO 

i> 


CO»C 
i-HT 


X 

iO 


CN 
















X 

O 

I- 




i~ h t 

T 01 CO 
CI C> T 


CN 
(N 

as" 


T 

iff 

Cl 




o 
Cl 

o 


C1HCIHO 

o cc t x i-i 
t co r- cot 

M m" of 


CO 
CO 

os 


r~-r t o 

OifCO Cl 


00 

co" 


CO Cl 

MO 


00 
X 
CM 

co" 


o 
o> 
















--; 

X 

cr. 

as 




co h as 

~ iC cc 

T T 


|T> 
X 

o 
T 


cc 1 
"- 

t 

■* 1 

CO 






CM 

T 










CI 

T 




o 






— 
























CNHCO 
Cl CC h 

cooo 

CN 


5c 
cc 

GO 




HiOO 
O T OS 


CO 
X 

■re 


CC ThhCICOiOTO 

o ot^Lt:: r. o cr. CC- 
CI O Cl T OS as CO CO 

co" r-T 


Cl 

- 
in 


O T Oh 
OtCIOS 

t t ci iC 

i-HCfcN 


EG 
CO 

■S 


TT 


— ■ 


oo> 
o r~ 

CNrH 


x 

t* 

"* 


h CO CO rt 
COOT o 
O CO CO CO 

iO~ CN 


•-C 

cc 
o 




cc r- co 

IH CO os 


-T 
10 

o 


o CN co o co m cc e 1 co 

CO II COCOCO l~CCCOiO 


CN 

o 

X 

T 


CO 00 CO CO 
OS t-- O CO 


CC 
T 
CO 


COh 

cOiO 
CNCO 


o 

?! 

CO 


OS CO 
COrt 


*) 1 
*** 


t^ coci as 

f-H Cl CO X 


T 

a. 

T 
Cl 

to" 

Cl 

X 
Cl 
35 

r"i 




Cl T cc 
cc co iC 
Oi-< X 

co t"co 


o 

<M 

o 

Cl 


CO MNtMSCIhKiO 
h QO^rHOCINCIr^ 
GO I> CN CC h h h iO T 

Os" II lOi-TrH ei"co"efco" 


T 
d 


Cleocin 

f tOCIh 

co"t"oo"t 


T 
o 

X 


TO 
Oh 

Ci"t" 


CN 

M 


ION 
O O 
rr Oi 

cT 


™ 1 
co" 1 


O h Cl CO 

as o o ci 

co as -r uc 

h" co"h 

t-t if; 














II -• 

- 
ci 




CO 

o 


[-- CO 

OCI 
CO T 

CNT 






CO 

re- 
ef 


Ci TT 
00 CO OS 
CO CO CO 

ofi-Tco" 




t 
cc 

o" 
























TO 
X 00 

COCO 






as •— o 
o -o crs 

co co as 

t t"t 


°* II "* 

So 
as" II co" 
CI | o 


cohhTOcoTuo 

XOr-H-cc;;: 

sOCN co"t co"t~co"io" 


00 

ill 

T 


t t t~ t 
:c X x 91 

Ot-tMf 

h co"co*ef 


CO 

en 

- 


C100 
O Cl 

TCP 

eo"eo~ 


c- 
o 


Clh 

OO 

t as 

co" 


Oi 1 

O ; 


O CC Cl CO 

as co x ci 

CO iC O iO 
h*H T"h 


X 

i- 





K = g 



'E — ^ -3 t; 






'•O x. ~-^-^^q 



jfiQdif 



Ti t Kr rrt rrr T cc; c" t 



CC Z S = 

5 3 o o 

..£ CSJ3J3 

i! DB co oo co 









108 



2 O O-t C g 



i-H •OHHOOOiOl't 



■ aoii ico I 

•r-l-* iH I 



gOO 

Coo 
C5 



CO i-H -* i-H CC OS 

CI H H 'i •? 00 



■ CC lO CO i-H CO CI tO 



C -o" 

6^ 



•OOO-O" 



. i- x — x i~i~ x 

> CO CO OS t~ CC CO CO 



• OS CO CI r O r-1 lO O: CO 
•I^HCICICOHMO 
- - H CO l^ <o iC Ic- CI 



tdiO COI^-CO 



'O CI CI -t< i-C CO X -P CO X iO CTC CO "O CO CC i-H 
O T- iC CI O r^ I- ^ rn X rH :J O 1 1^ 31 O 
O t-h CO COOlCOOHHCDrHT MOO 

t-T r-f H*ci r-T C-rr-TrH" 



.t>HKC- I" i- 



CO»HH[^ 



CM t- CO X X CO CI 



.CI CI p«5 iC -P X' 

=■» X' CI O CO -f> CO CO 



MlOHXC. X O — CC CI CO ^ iC -F CO 1^ iO 
CO CI O CO-1- CO C 1 OS CC C I >iC CI o co 



CO rH HHHCO 



C) r-l 00 ■* 00 CM CO 
.lOI^Xt^iOOiOl 
WQOMlO-^CIOyD 

£ cfr^i-TT-rr^ofic" 



t~ OS O t^ iC 'JO t^ CO OS - 



iC CI CI H 'C H CI 



cc x co o i- o o >o cc cc x -r 'Os rH c 



CO CO CO OS t^ I 



Trooi-Hi-n^-coi>cOTfios 



^ihio coTpeoiccM-HOs-rxt^os^o 



I— i-H CC' CO "-f CM CI 

. i-i r~ oo ci x i-c i~ 

3 I- CO iC lO CI i-i r-l 



;cor^HdHyci> 



o r~ os o -r ci x x xi^ic x ci ci os i-i iO 

Tf^OCIC. CC X CC ~ CC X CC-hOiO ci 
HOVQOOCC-fOCXCOHiCn'tCllin 

o" cm" oT r-T ic" 6" l> cc of tjT as' GO c/f as" t>-" -rji" CO 



X X 

I- o 

to o 

^~co" 



rd-^,- os rr oj 



U3 -j - — ~ _ 
•^ — r= 5 — ' - "- 



OS 



—'SaS" 



CI 0. - 



QJ 



- — sc ^ fc* *-* 

.2 a> <u OS'S o 
cuCQmoOOi 

c 



s c 



a <*> 5 * ° 3 - 

O G^2 aj cs c3 fl 
CC C3 c3 g tuo^ rcj " 

^r= P.2 S* ftP-| 

^ I &&&&» s| 

2 CC CO CC CO CC 02 CO H 






109 



»d -* t- CO CI -* 
-* CI CO •# LO CO 



01 o t- - 01 os 
:o C :o X i^ i— ' 

M X X H O •# 



O CO 00 T* 
CO CI CI I CO 



00 OS O -F I-- 00 O -* 
OS rH CI CO C I V OS 01 



1-H CI rH CI 



~ "D ~ CO l^- CD 

o-i -,c ic c <~ -j: 



CI CI rH 



OS 1^- OS OS CO » 

OS O r- I 00 Tfi c 
CI OS CO rH -f 

os" o't'iOW 



OJl-MOt^NH-f 
SlfiNOO^HOO 

CO OS iC lO «— ■ rH CI 



/. >c m m if: o 

- - :i:i-too 

00 X iC CI O X 



O CD CI 



00-*l-OOrHrHiCt< 
CO O d i-H i— I CI i— t CI 



O) h > ci ca ci 
io co t-- hi^ r-- 

N Jt> O iO i-H tN 



OCR 

cc -r 
O CI 



t- rH CI CO OS O CO iO 

t-^OOiOO-*OSI>CD 
O CO CI «-• CD CD CO r-f 

eoof ^iO •** cd"^ cc" 



ic io co r^ co co 
cd os -r x c - 

00 f Tf CO H N 

OS C T to lO IQ -^ 



CO OS 
OSrH 

oco 



I> X Oj 

rHrHCJ 

r-^oTco*" 



r-iO<dco--<t>cDOs 

h- en iC O iC ut h. M 

lOrHCN^HOCIX'CD 



cDrji-rriLCXi>'cfOs 



? I C CO -« D X 

i- i.O 01 01 — i~ 
1^00 rH l-C '0 01 



z : o x os O t> 



01 CI 
CI 01 



or — " 

CS - i— 
(S 33 33 

a c- o 

5 5 £ 

X X X 



E-t H 



S — © 









: £, £ £ ° 






3s»as&§ 






a> « 73 «S __, -^ 

■*ooot< *« t* 
^.-PS pq « Q i-J > 






a o a 



0) a> 



110 



3 
O 

O 






^s 











.<Nifi 


CN 




oc 






tc 




-T 




to as ci as coa 


If 




iOQ0tOt*M«O00OI> 


Propoi 
tion ol 
pro- 
vided 
food re 
jected 
















locaio 


TfHCOH'V 


cr. 




c^oic^i^coco-r-^c^ 






























^x 












if 






t~>O00 


CO CO b Tf iC CC 


oc 




oaocin^-b-McOH 
















CN 


c 




t^r-<'3< 


rH OS CO b CO CN 






t-h i-H x -r -r cr- o irt' 'M 






r^ OJ 












I> 






1>CN"H 


CO COOCO t~ 0- 


X 




oo h> -r a> o. -t o oi co 






O -w 
































.Q 03 




a 








ci- 






CO r-l 


rHCOt^CM 


c 




rH-^rH rHrHi-H 






t- t- 




s 


















■^ 










0313 






























O 
































WTJHC 


— 




r 


a" 




CI CM rH 


COOS 


COO'C 


■- 




i-( -t< t* r^ CC© CO 


CI 










g»l> 






X 


a 




b CI 


CI lO 


a. -" c 


:■' 




OlM H-fiOCO 


"-- 






o3 




§ 


"- 




s> 


c 




o 


1-1 


r-l CO 


OC 




00 y-tr-ir-,^ 


n 






&H 










CN 






















■d 

CD 






3) 
























































_g 




.TfCC 


e 




— 


X 




in ia •& 

CC COlO 


-* »n COiC t^ cc 


1- 




CTiOCTiOOi-TfCOOOOi 




03 




»Ott 


i£ 




.' 


^ 




i^ f o co co ce 


X 




ioa»r-©ioo»HiM'^ 




£ 


'5 
o 




8 






— 


X 

- 




l> 


CO CO CO CO 


CN 




CNlOrH COCNrH 


































£ 




«J 






















^ 




.-* c 


-t 




-t 


c 




NiO^I 


O t- CO OJ CI b 


CN 




©X -f CM CO -^iCCD CO 






3 




=C OS t; 


W 




c 


X 




-# cni> 


l^ CO rH Tfi -cf CC 


r 




i^ CC' -t c^j x r JJ "£> -r >o 








gt~.ee 






2 


r-> 




-IP'S'-* 


COCNiOObiC 






MiCrHl^CNHXliO'f 











S3 






-* 






Cl CJ i-H 


lOCOiOCICO 


r~ 




O'COVCN « H 6 M rl 






a 




&. 






i- 


c 




CO 


T-t CI TH 


TJ 




rHCM COCNCOrH 


-d 

u 

Qi 






Cj 
























, 












i- 


v- 




r~OJiH'*CN^t»0^ , t; 


c 


c 


O>HiOMWa0O>M^ 




>> . 












oc 


r 




i^ o b ci — - ic '-D b 'X cr 




» 


Ohi^tt ir: — x i-t iC' 






£1 <r- 














i- 




oocoaj^ocifOiioc 




I- 


WHH^OJOOCJiOO 


T3 
O 








§ 






































ci ce -h *o co o cc a* 


— 


c 


iCCN-P^f-HCMi-HCN 






C3 








5 






CO CO 


o 


1 




O 




*i u 




6 






















Ph 




5* 




























.HX 


- 


ci a 


iC 




ioait~io»o 


O-fC 


X 




OHOi^OMtO 


,_, 










<«Oi^ 


c 


as -t 


:■■ 




o H^:ijj 


th -r 2 


31 




CCO^t^OM^ 












glCTf 


c 




if 




00 ■* «o 


COTf c. 


T 




co iCeocN t# 


CO 






03 




Seo,- 


If 


coc 


ir 




cT 




tc 


















rH C^ 


cc 


















a* 






*5 


















































CO 


g 




.00 t^ 


>c 


OO- 


— 




Ofl^HHiiHOtJOCr 


s 




XtMt^fOiC^ 






=oiOC- 


X 


CO CC 


X 




Tj :c co ^h 05 1~ -t- d b Tf 






iO h C Oi *1 © f •? OJ 






'3 




goo- 


a 








OHHM TJ<«5CC-5<C' 






L" iO >C C-) H H W CO CO 
































OiO 


ie 


r- 


— 






CC 










o 








cn 


— 
















P4 




5 






















coi> 


r. 


O l> 


t~ 




NW^tOHOHiOtOV 


X 


c 


iO©MHfiOO©iO 














a>o- 


IT 




hhtTCJ«OH01~^ 


cc 


I- 


CO iC t^- XJ O -f CC -i-i o 






d 




sS5 


IT 


ai- 


•-: 




as Tt< ci ci o b tt io co -i 


X 


[~ 


CONOCO X' tO CD CM iO 






9 

o 




























Sec cc 
I" 


IT 


ia c" 


i- 




HO)rH?IN'£nO^LC 


CN 


'.- 


OOOMT'tOlO.O 








-C 


rH C 


K 




:0 CM iO iC iO 


t> 


-3 


CO ^ CN i— 1 tO CN -^ CO 






a 






oc 


CT 






CN 










<! 






















■d 

§2 


d 




cc 






Oif 


oc 






c 






0) 










CIt- 


:- 






-T 






S3 

3 










OiT 


<J 






t~ 






fe 




§ 






r-Tt 


oc 






c<- 






, 






r-- r-- 


Tf 


O 'X 


1- 




HNH'OHt^r-TliOOC 


(M 


c 


iHTjtOCOCNOiiCCNQO 


o 






• O vr: 


cc 


r- if 


I- 




O O O CI O --C CI iOhi- 


K 


t- 


Hf HOOJlNt©^ 


&s 






2-^53 


■- 


Ob 


.-' 




t-i ctj r^ ci r^ en as to co c 


X 


1- 


r-HCNHOMOi-OJ 


a 


> 




CC 


r-- o 






oo'h cTcTcras'cc''crcocc 


CO 


0" 


cT -^ r^" to" o *o co ^h i-T 


'd'c 






Ceo 










TP ^ CI i-l CO l> <^> 


c 


•'ff 


T^aocNi-Hi-tcoTj-ccTf 


8T 






$ 




cr 






1-1 


•T 






p*< 




























•d* 






























































0) 




























































d 

a 


•6 












































CO 
CI 
















a> 




























































3 












Q 


























o 

CO 




d 

0) 










•a 

o 
o 




o 
1 


d 

o 












O 

o 

fc, 


























CN 




o 














t^ 


V 












►J 


























0J 




n 










■H 




so 


1 




































a 




S- 










o 






a 












B5 
























03 




■d 










-d 




1 


o 
o 












< 
H 




Tl 




















cu 




pi 
^ir! 










A 




Sfc 


fc 












w 
























r~ " _ 








3 




■§ 


1-5 

s 










: 






1- 


















"2-~-cn £ "-' 




co~ ' 
if> • 
-CI • 






SS 












z 






















igetables: 
Potatoes, mashed 
Potatoes, baked ( 
Potatoes, browne 
Sweet potatoes, b 
Sweet-potato roll 
Soup, tomato (24- £ 
Soup, potato (242 
Soup, vegetable ( 
Soup, corn (240) . 






1 


< 


,1 

2 


I 


cc 




| 
P 

a 

T 

c 




cr 
e* 

.. cc 


eat lireakfast 
edded wheat 
n bread (132) 
sh 1981 


s 


Tf 

CI -— . 
■HCO, 
— CO., 

OiHE 

oj g c 


'l> 

-.- 

- 

a 


a 

c 










5£ 

x«i/ 

be 


E- 


*2 


, E- 




7J ^5^3 O^ 0i-;O k cc 


E- 


es 
bj 










00 






(2 


i 






cu 






















a 


r> 



















Ill 



"0 iO -N !>■ 
Ol X CM 



iC h X X CJ O O Ol iC X 'C o m 



ic o*s >c o -r t h -,2 io 10 i— i to to 

t^- I> O CM — ' iC CXi CM TO >C ~ jr 

Tf COHH^KN-f COCOiC 



• CO i-H rH T rH rH rH 



iCt O »C iO O 7) 1-- O r^ 7- X O 
l> X C7a l^- O CM O) CO X t^- N It- rH 



i— I (N CO * H CO ■* iCi r- . Ol Ol iO -H 

x :i I- x x. x :- >rr. — :iohic 
co^ciincob-Hi-it-O'i'cc't 

of iO r-T of to i-T of i-T of CO*" rH 



lOtOHH 



•tNasoiaiOOH 

CM C- I fOlTOh- 

i-T CO r-T of coco" 



OSH'Xl'fH'XHH'^--. o Ifl h X CO -tf iC 

i - ~ i - ? i :c :c co co co o x to -r -r i— -t* o 

I^^HCN^ 00 <D "^ C5 OS tN rH 00 iO CO rH OS 



CO rH rH 



WCSHHH 



i-h X Os Oi iO 



NOJCDMO 
OiCiOCOiO 



Hi^coocoococri'C^ 

CNH^OiCOCMiO'Hr'COCOCN 



rH CO O CO t— 



r*-cococooj»i>© 

rHCNOiOrHCOCNr* 



O iO CO O iC CO H lO X 7- X ^1 CO t^ Oi I- o 
© t- Ol CO OJ Ol X H- X Ol CO cr> uo oi r~ rH © 

iHiO'-OHOiCO-MCOt^^OWC^HCOCOHH 



HHOH^ 

CO CO O X CO 
CO CO CO -H iC 



cC'Xtao^OfH 

X rH O CN iO «X5 to CO 

l^ to CO O) X CO Cft l^ 



lO X CO M CO "O ^ X) 
CNrH rH 



CO CO CM Oi CO OI CCy rH r- iC Od Ol CT> l> OS CO CO 

rH ^ O lC »C CO CJi r-» rH £^« rH rH CO CC t*- CM CO 

Ht^ocftxtr^cooiHcoHtoican^^ 
ih" Tj^co"ad > oo"o"oo"t>^i> ^o c^TaTof aTof -a*" 



rHCM-H rH 



H lC H tO X 

EC "<? Oi CO rH 

CO rH CO iQ OS 



rH t^ X rH tO 



CO lO CO X CO O CO X 

X CO- tO CM lO iO -tf CO 
t^-QDl-^aiCOCOt^CO 



OOCitOMCOOHOl 



XOr-iOit^-rMOJXXMNOOlHXt^ 

i- uo x i.o co irt i - >_- r.iCicct © x co r-i 



JCOCiiXCjrHOCJSCMas" 



J CO COCOiOOJ 



CSiOHXtCCSiXOHHHHiOCOTflO 



•^00 
,r C CM 



S.SS* « 



~1~ > 
x o ^ 



i> s 



oo to 

^ CO ' — *— s 03 
"2 Cr2J3'C 



^^.Jgco 
co „,^5to 



25 S"° £ 

CO co £ B cs - 

*-»^ >- 3 — - 



2 si Si g 



'35 O -. , 
u& ~ 



Q) X c 3 ■ /; 

,25 t. S ^ oS 



; « <u d 

: < < CB ffl i-s O 03 Ph 



B«*.a«*.S.E: = :3 -3 -, 



5 >>C o 3 
! ci F 



o H a 3 d o s . >> ^. be it Sud if ao,g <u 

.O 3 a> .cS-igKoOBSCGG It £-, 

- "•-" = •-• - 5 = = = s = 3 § 



^rr aS-a'3 



■W ii»— i CS — ■ 1/ ^ ^*— *—^^p-i-'o303 

coi-cOt»>J-5<=iOaQGe&«0HftHfchi<cc:o 



~= S-e-e-g 



■S * 

03 -C 



■O c3 



• cot- 

■ o c- 



112 



CO .- ,-. ^H - ^H 

g'fi-l t- CO 00 
53 i-Tof Cl" 



MHOlHtiOiCMM 

^- lit i^ --r x ~. x x cc 

i* i-t cm -;^:iif:coo 



.t^Ht- -o cr. 

v. I~ O-t" coi~ 
2; cr> 'X ^ji cm r~ 



■;o/.«?i x cc .— ic 

CI ~J i-1 iO O iC' r-l CI F- 



Oii-ICOCN 



= t~ lO 00 CT> Tl 



O CI Cl id d lO CO -1 iC 

i ~ — -^ ~ ? i c; > c cc ^h 



' CO iC I*- t— I lO 



*o cr> cc c i cc x : 



lO f- CI ~*< 

-S< i-HC) i-1 



ON 

cfrl 

rl CM 



&■?, 



• XOiiOOO 
: f~ r- -f O "* 



3 O 71 uC J) iC r f iC 

:o o o t — ic ci t-h ic 



«3 CI CO CI CO CC O i-H CO 



iC t^- 00 t~- 



>1 fc 



rn E K ^2 cc 

ociicc 
o 

m 



CO 



rS2 



'io; 



0) <x> S3"* 

sure £ w — - 

i o^C c3 c3 
..S.C.SP.S C0> 
^) CC CC Oh O »h W 



O 03 03 o °3 

cck; 






■e ;-* . -s 



r c ~^ o 



;Wo; 



mS 



113 



O^Jt^l^'^ 




CO 


t-h I- O -* -h 


,_, 




CO OS 


Tl< 


CO 


o *r -t X co o oi o 
















,_, 


















00 












CO 






ag 




x : o — < as »-h 


.- 


-f CC I- -C -f 


!"- 




OOl 




UO 


















hi 














ocoo 




































T CO 






HHMOOOX'I" 




iHCS 




CN 


t> 


i- or 


,~ 


CC 




i- iH 




i—l r-t 


CO 




rH 






CO T-H 01 










p4 






1 ,' 




































>r. 




— r r- r_ 




H 


lO 05 O ' ~ 1 - 


CO 




O 








in 


?l .- cfi 














































■ C t-h I- cs 












































Ol 
















CI 




x — • os x >o 


TT 


i- ?-l rH CO iO 


,_, 




t^ CD 


CO 




















^ 


















CJ 






































O t-H t-H Ol T-H 










-i 






'-; 




CO 






" 










1-4 










Ol 






OS 




co fc co -r » 


1-- 


i-OCO Ol-iO 


„ 




CD ci 




^ 










., 


_„ 






















oi 




































01 


35 


OS I> O) © OS C-l iOi 










1ft 


t^ o 


-.c 


-- 










































iC 


M-f^ -* 






Oir}< 
































■-I 




















_ 






?i 




iC 01 Ol t» OS tH iH 0-1 i-H O OS CO OS O 


Oi 


-f 




th| 


































•A 


OS CO OS 7-1 -T< CC 0a X OS CCHOb i> cc O CO 


CO OS 


f 


COt: 


CO 


CO 


























Tl 





CN rH r-i CO HTfHrtH Hrt 


































♦ 




















X ~ — M 


I- 01 CO CO I> CO © CI CC 


IO 










— II 
















































O T-l 




'CI 




(N 


H 


to 












of 




00 




CO O 1^ Oi CO CO O T W X '£ O ^ t 


CO 








mil r-f. 


































COHHH t-i CM Ol »H Ol lO CO Ol rH Ol 














-tl 


l> 




,_? 




lO 


























Ol 




ir: — >o co oi -r C' h -t -t ci rn co i^ 


_, 


















■ — ." r-r i— -~ .■- ?]l-OM'j:t l- 


OS 


















00 


rt 


CO CO l^ 1-- !& CO CO rH CO CC CM Os CO CO CO iO CT> :0 O i— 1 


CO OI 


4 


C1CC 




a 




i o t> ~f i— • os r -D lo <— i o-i co -f t-h io cc 


t^ 
















































Ol 






lO 




— i ~ r. i - — -r :o -h ~- r - ? i y_ x 1 - 


CI 


— 












N 








1 - 


















o 




VOJNO'JDl^COiOCOOC'tXHOOCOlOeftCOHH 


coco 


T. 


©l> 


CO 


CC 




?1 I- O M^ 'i) O h rt< h H H Ol '£ 


Ol 
























Ol t-H ^O^CNtH r-l 




01 
















, 




CO 






t- 





v d - - 


■ w 


^ 


: r- 






















- Q) C S 






.. a i, a a 


: -.< 


- 


w g OS § — 


- - 


— 


SnoKc 


V Q 








CC 



v 3 '- 

Beta 



ftsa s 



•^ _ -2 3J - — 

— ~ ■- c: £ r~ 
'- S S S * 8 



? - _ - 
^ ^ <- 3 a . 

i — if.— S a "i 

i- a s s - ? o 



Ol CN CO ^CO ' 



' CO -7<r— 
;w --MOCO JC-- 
r- ■ '" Tl C I ^ 71 



-^'CiCOh 



■ ru c- -r. t; •" — •*— -j-ii 



to oo tf ^ m -H a 

DC BO / / 33 BO yf 

mOjoocucpcucuoj 

m 5 3 



o c 

a a 



Ogq 

a a 



~^ ot ci "C^ 
c - " — ^ a - 

- a a --> a a-^- 
- os a ti'^ th - 

60J3 +S t> . . . 

- c£ -£ i C a a 

- a a a a - - 
»OOOB*° 

U x x x c/I — M : 



OS IC CO 

^ -a a> 

— Tl CM 

— ' 2? a 



? E<" ?J 2- § S m 

: -'LB '('-BB 

-■C'S'cai a a 



(CIO) 

BUto 

• •, a . 

^ cj£ 

Cv c^ C 

'/. — c 
S x Dh 



6523— No. 150—04- 



114 



So . -og-o 

£-B *> 8.« 



'3 : 3 II 









< :*? X l~ M X X t~ '" ~ 



S^-rtrH* 



.. JO'CHTtNtOl 
} CO O <M l^ l"- OS OS t-*- i— ' -* r-t 



^M^hOCO 



CO HOI 



O -t< i— i X' -f O '0 iC t- 

os -r -f - j i - -r x i - re 
CM Nflii'HO «0 iC 



. ^* H tO «D H [■* O) <N H « Oi 
ool-^CCCOiCiMOST-tr-I^QOiO 
g rfrtHiO i-h 00 CM CM 



HHh-Ot^OS'OJOOHTj'OO 
.OOtOi-lCC'OSTf^OsOOt^O 
SCOOCM'-OXOSOsiOCOTtO 

» cTic ic i-Tic of <M"r-""cTi-T co 



1 1 c — :■?■ — — x os -m 

c r i 'Os >x ■ -r t— < -o :•? -o 



CN i-ii-H CO 



l- o :? i* i — f to to ~i 

i — i X Os -*" Os OS iO uO "M 
Os CO O 0C X I> X t— 1 1> 



HHHOOM^OlCOH^OO 

.Gcr-r^coos-rr^osaoi"-© 

* CC O tO OS QC' fls as iC « f to 
CJ CO lH rH 



x o *i to — -r — ■ to -t 

OS A "M T I - O- I - Os ? I 

-i to i- x :o i-' z i" i-- 



««> iO (M CM 



-* i- -r t* 

OHsNtC 






si. 



0> - fc-.'O 



'.Stf.£.£ oj^ K J 



a <u 



Ga>S»0OG&c6Jbfc«0S>c o, 3, 
SXJB CcS H C C C43 ft 

oV'S >£'3 ; 3 : 3'3:g rt 

32 3£.^233SO.S 
MOSI^COiJ&hO^O-iShOPh 



h H 



I 5 ' 

d a S s 

s" S Si 

SP3ccc« 



2 = 



3d H 



ss 



) ffi 0> 5 



115 



■ -f O '^ 'JD H M O 
?) Ol W -1"f ^t 



.- O M M r^ h h 

•OfMONCOO 

• iS oo if: t^ Tt< x C5 



• I- -* i-H X 



■ -o /. i- -r ci cox> 



*t M 5> H "t O I"* 

os ci c i ~- o. :o i ■- 

I— tj. <© tc l> CO Ut> 

** co ^rr-Tvc"^r 



iot"0'Xioto^aj«H-*M 

t— I OS 'X! CI CO CI OS r-l CO CO i— ( lO 

iCHCCtOClODOJiOWOHCO 

r-TcO iVlC CO'co'r-H'rHCrr-ri-r 



£-- i-H CO 

ft I— CI 



ic r-t os o os © go ci -r 
i-©-r-rcocoiO-r-p 

■OS iCCIC *'C-H i-H 



COCO'l'OI^COl^I^COrHOsX 
iOX«MH!D'fMHOM^ 
O CD ft © I— CI CO ft CO CI ft rH 



-P CC CD CO CD 1^- iC -ft CJ CC f «D 
■X 1 OO CI "* CO I- CO tO © l- ft 00 



CCOCN©©ftr-OcNCOt^Ol 
NH rH rH O ft rH ft rH 



© t- © X © 



ft OO © c-J CO 



iCiC © t* rH 
rH 1^ rH 



OliOaMH 



OC' r- iO -* © 

CI © Ift i-H -ft 
OS OS rH QC CO 



1^ CC H Oi OS X H H CO f CI H- X CI '£ CO 
CI n iC CO rH f-H CO h CI M CI CO f CO H O 
rH CO »C lC CO' CO T t> CO Tf CI ** ^ rH l> 

cici-r r-T tfTi-T ft 



T* -H- © CO CO ^» CO >C H< tO (— 

CO CO «S CO Ol CI CO T CO 



CI rH © lit *ft C. X N rt -f f H O CO CI I- 
O ft CO iC OS CO CO OS t^ © CO »-t !■* iO CO 

X I> »C rH ft CI CD ft 



X © X 't CI "X -f iO OS 00 nt r-i CO rH CI rH 

CO © rH CO CO CI CO i-h ci ~r co CO © CO CO I- 
OSI>COrH©OSrHlCi©©rHCOrH©©CO 

t> of oT oo" co" i-h fT co" co" of x~ i-J r-T t> co i -^ 



I rH CI 



Ift CO X CI © I- CO LO rH I- -* CO 
CO X CO' CO — CO I- l^ rH 1^ 1-- -ft 

co x c i ~t co ua i- i-h i- io -hm -7t 



CO 1- CO Os CI X -T it Os nt OS r- CO X CI JO 

CD © I- 1- © CI CO — CI r- I- CO 1- it CO rH 

X co i-~ os -r © i— ( ic co lit' os co t- ci © co 



OOCIOOCIHTXXINCO 
00 ft hhMCIHHCIHh 



©COrHOSCOrHrHCOCOCOO; rHCH>C0X 



't it 



■U"W c3 



rH US H 



o o 

OQCQ 



- 1; 



'•° *£ £ £ £ 5 >»E 'S *c r 

cca)-^(Ha3-;crir-i*- , 0' 



fiiO 
— iO 

.is 

c 2 8 

2-S - 

. . M 3 A 



.'■ad. 






|M CO — 



^J2 

Org 
CM C 

••co 



;1i 



;," ^ 






■s-siiis-s 



saw 

co w j3 3 

, „ of of £ "? 
*j 5; Cl3 Cv 53 CU QJ 



c c c 

3 ci « 






rt « a; o 

vOOJbc 
, t, Qh m tX' CO 



SB 



116 



O O . "C 








.OCO-I- 








K 






— 




CC 




T<" 






co-cr 




0- 






CN 


? 


CO 








£*d 






uC< 71 


H 


7 


r- 




7 r- 






7 




•"* 


,-h 








»H 




tion 
pro 
vide 

foot 1 

jecte 






J. 






























iff 








>. . 






. -c cc iff 


3 


X 


O 




h cue; 


= 


77 


Iff! 




>ff>^H 


,_, 




M -7 










%l 






K O CO -f" 


r; 


cc 


7 




:- — r 


i - 








CO 


O 




- ^- 


5 


CO 












STrHCI 


CO 


Iff 


77 




O V7 t> 


-t 


1^ 


a> 






-f 






- 




















































& OS 






Crt" 












7 


i- 
















co' 








►h K 






t- 














— 
















-cf 








-°5 r c 






ci 






































o 














































■-.' C 1 O 




77 


7 


7- 








v 


:- 




71 




X I- 


CN 




CC iff 


= 


-f 














5 -r 71 




TO 




7 


















71 








:- 


CO 








fa 






5 




















K 


01 




"' 








iff 


CO 

co' 






13 

0) 








O 










































OS 


d 






.HINOl 


CO 




77 




-r C7 — 


i - 


K 


CO 




-c X 


1^ 




LO 1— 


TO 












03 tH^l 


77 


r 


J 






7 


T 


TO 






-1" 






X 








> 


'3 
o 












7 








X 

EC 


TO 




M 








iff 



71' 


















































fa 






c 


































^ 






. co CN CN 


,_ 


t^ 


- 




-T X X 


~ 


c 


lO 




l^T-H 


_^ 




:: ■- 


c- 


CO 














oo i~ cc oo 


X 


:- 


-■- 




1 - X 3 




X 


CO 




CD CO 








-c 










2 






goioo 


TO 


CN 


-a 




— IC EC 


EC 








iff TO 


X 








CO 
















































o 






G o"-r -r 


CN 


"C 






iHr-lO 


Iff 




CO 












i - 


1^ 








3 






,*- ^< 






17 








5 
















CO 




■o 








Qj 


































tu 




< 








































> 




































H CS ^1 H t^ t^ b 


X 


71 ^ iC i7 


C" 


17 


1- iff r~ -T' c/: 71 CO CO X X 77 




Is 






>■ y - 






. co o x x i- ~ i- 


:' 


TO TO TO O* 


Tr 


77 


C7 71 77 I- C7 l~ X 71 — i7 ^ 
















tcOOl^C 71 "-7 r- 


c 


TO l^ Ci Er 


E7 


7 


ihth-7 i" -~ 77 7. "7 7. X 




CO 




•a 

c 




■3 S 






g lOCN rl c- 


■7 


TO -^ LT 




i- 


TO r-1 TT TO CM 




Iff 






£ CC 






e 


7' 


f-H 


7 


c»- 

CN 






o"i 




fa 




0313 
O 






s 
























.Cffi 


■* O O ac 


CN 


l~ 




-- 


~ 


Iff 


COQOCOCOi-HCOr^CJE'COOO 7 


t^ 


CO 














os to a 










- 


~ 


o- 


EC X 77. 77 -T :'.' 7 1 ^ 7T. -. I - 


















J ^H 71 














-T 


HHiOL- OTO CN1CN 


I> 










cci 
fa 






s 




CO 










7 


-r co" fa" 


77 


-r* 
































CO 






C 








03 


























0) 






























































cci 

fa 


ri 






,-l"iHCO«7 


X 


lOEOTll 


1^ 


7 


CO 0-1 CO Oi CO CO CO 7! 71 CTi 


C 


1^ 










bo : : 71 co iff Ed -r iff 




H71^ 




l^ 


1^ C7 — 7. / 7- -7; X ^ 71 ir 


1 - 


X 








'3 






g t- rl i-H co 




71 


W 


7 


^ t^ CO 7-1 0-1 CO »-H CN 


C 


00 








o 






Sri 


l> 








t" of 


C* 






















:' 






CO 








fa 






G> 
























Iff ^-t- O ^ CC0 ,-< t^ 
. iff -r -t X I - X 7 


[, 


TftOlOf- 


E£ 


C 


CO CO I~ CO iff. CM X' 71 71 O EC 


0- 


rH 














:- 


<-- TO H a 




r 


-T — Cft CO EC 71 — 7 1 71 77 X 


r 


CN 








a 






cgiOccococtococt 


<x 


X CQiOlC 


7 


r 


CN 71 X 71 ■ P 77 1- 1~ C7 1^ 


X 


iff) 








3 






~ 7* — IcOB-roTeNK 




i-TiicTcd x 


7 


w 


1 7* 7l' iff' 70 x' i ff" CO* 7 f 7 T i 7' ' ' 




CO* 








O 






C CC T i-H 7J 


7 


COi- 


'-C 








X 















■5 


CM 






'" 






CO 








< 
























O Ay 


6 

01 






s : : : : : : 
















1 
| 






























z g 

fa 


g 




















































3 






r^ ..... . 














































, 








-r --7 71 ,-- O ■-< -r 


1 


-r -r T7 ir 


■' 


7 


1-1 X 1- EC EC 71 71 "I 71 :-. EC 


iff 


h- 




o 








. CO 7-1 71 X X X EC 


- 


"777 


? 


C 


-T CC ECO — -1717 71 71 -r 77 


eff 


00 












EG iff, OS ~- 70 CO CO r- 


CN 


X X r-H 7 


7 




1~ 71 X X iff TP l^ 1- l^ r X 






































- :7 Iff l~ 71 71 7-1 77 

CO-TH t^ 77 


a- 


r— "^: X — 




Iff 


X 71 i7 77 77 iff iff 71 71 iff iff 




t- 




•vc 








— 


COO- 


•C 


1^ 


Iff Mr, 


:- 






Ok 










TO 






X 










o ? 








ci 


















fa 






























13 
































































CD 

3 


13 

CD 
































































3 































































































Q 
































13 
O 

o 

1 


£3 






























O 




























-a 
o 




: 






























O 




























o 




«o 
































































9b 


n 






























O 


































; 




























w 




























o 

13 




< 


1* 








EC 

■ 7 


io 
















< 




























a 




So 

c 


w 
pq 

H 

w 

C5 
W 
*» 


- - 

.a? 

~ 7 
fl - 

C - 

f - 

o> 

2<= 

CDCC 


iff 

-r 

7 

c 

- c 

c 


:■■ 
.- 
•_ 

7 

b 
a 

E 


Sweet potatoes, baked c 
Tomatoes, stewed (268) 
Tomatoes, preserved (26 


c 

ir 


EC 

I> 

7 

a 

a 

£ 

oo e 

.t3< 


-- 
-7 

a- 

e 
e 

7 
hi- 


7 
7 

5 

-7 

.a 

. 7 


c- 

7 

C 

7 

I 
3 


1 
1 

c 

E- 


c 

c 

a 

7 

a 
tu 
a 

r 
C 

E- 


w 



j — 

CC 
T^ 


3 

:- 
7 

a 
- 
> 
> 


X 

-7 
I 


:- 

- 
— 

E- 
7 
> 


TO 
1 

25 

2? 
B - 
7 

2 E 
7 - 

C7 ' 
._ ~ 
Q r 

-; .- 


7- 

- r 

- 7 

7T 


TO 

T - 

- '7 

H 

7 ^ 

CC 


EC 

T<- 

~ 
7 

i 
X. 


77 
'.' 

c 

a 

7 


C 

E- 


: 

*r 

c 
Er 














hi 

ED 
















3 
fa 












"a 
a 
PC 


T 
S- 




? 


7 


- 


— 


T 

s 


- 


7 











117 



• a*tN coto 



. ,_, .CO T-H 



r- — — x 



— — i- s 



• i - x r— r - 
■ ~ CC cC O 



t-CCl^ 

f TCI 



O CI i— I lit ~. ~ 1 t ? I 
M X i-h — ■ iO OC CO f- 
OS - C >" H(NOi 00 iH 



O to x c i x :t — < : i 



■^: -^: i- t^ 

i r: if: m i c 

OOOrHiO 



co -r ic -r t^ co 
fiCi-~ :i-r 
CO r-1 (N OS OS ' ft 

— ci':o'-r~cc~cf 



OCOOiCOO 
O C- CI iC i-H 

'O Cs iC iO ID 



- O iC '.O iC O r O 



OHNflH CO 

— . it :: -r O it 
— 'ti — '-r L-t'-— ' 



t-Tcoicof 



aOCOCCt^-J'OCiOO 
I - — ~ CO — i 30 t0 33 
N<O00C0OSOSCOrH 



'3 X l^ i> o -.c 

x -^ ci — -^ .t 



co 30 r*» oi i-- 0s 

»-H HClH 



CO 1^ CO CN CO 

<cp co oo r- co 

T CI l- O t^ 



O -f 
CO C 

CO t-h 

o"aT 



^COCO'tiOOJHlN 
<0 C 1 OS OS ^ x CO QC 

OCII-TiC'OiCOO 

"C it - - .'. ~ r I"- "C i* 

" u: r h h CC C) H 



r- co CO ttt 



— "-t it x i- -c 
* ?1 D - cr. CI 
X > t . -t ? I lC ut 

cc" os" o> — * x* oi 



CO -f OS CI CO 
Tjt OS 1-H I> '— 

rcooi> 

it" DO C r 3i" -r 



C0> -r -r cr- -— o <o OS 
OS lOH O iG CC CO OS 



lO lO i— I i-t T CO PC — 

i^couociT-H-rotri 



ut i— O I- 

~T 1- ^- i ft 

cb"ic x'it' 



ICO IV 00 ^C-j 



tr ~ "tr - ~ - — 



g<§3" 





- 


i; 




a) 


TT 








i) 


o 






"M 


u 
























-r 








g 


7 


= 


P 


— 
- 


yw 


v" 


~ 


z 


K 


lH 










O 










0H 











- '_ s 






03 ( l~'Sj 



£ s *j " :" t. — "~Z 



310;^ 

s ?i -7 - 

2 I * 5 



TJ ■" - - - - - 

-■:-'■ r ~ if — 


= 


§ 


x ad — S — 


g a c — -^ r .2 s 

?; S £ :? o S S 


H 


ad 


5 o o 3 5 

OJ — 00 H 00 



o o 

mi 









. OS 'X> OS to 00 CI O 
: «5 <M C-l lO lO <M 



118 



co oa cc o to 



CN rH t-H 



O CO CO iC 



© OS CO i-H © ■ i-t iC 



iO OS OS iO © 



iC O CO CO o 



ci © os r~ co -cr r- 



t i> CO i— i © 



ccOSCOi-h^CO©CN 

S f rH CO !>• <© Q0 O 

C CN i-H"r-Tco" ©*"r-T 



as -r »-H os 



CO i-H cn © co 






CO CO CO lO CO -? 'OS 
. O l^ T C'l M^ O 

■ioco"cn%-T coio 



OS CM co t>- 

lC 'C OS 1^ 

OCOHCN 



OS CO t— CO co t* *i* © 

OOS-rOsiCf-nOsX 

LCOfrH^CO CI 



co -r Os -r cn © 



. H © ©"^*©lO © 
cccor^©0OCNCOOl 

a cn © cn i-t 

6 



.-ti>r^a0COOSftiO 
tH O CI l^ O iCl" o 

© .-i os os i^ ~r i> © 



• r~ © CO r-4 CO i-H © 
cc iC> TJ- C7i iO CO N H 
g CO i-H CN CM ** 

gi-TcO iH 

5 



CO "? O 'X t^ H t)< M 



ci © i 

EO Tjt c 

OS [-- uC CN CO " 

Hrt'n co co 



© cn CO' co r- ic co 

. © co os rr r^ i^ co 

c *COT<iOOSiO-*CN 

§ ©~Cn"oO CO ©"tjTiO 
C CI CO H H r-t CN 



CO OS © CM CN CO -r OS 
(N i-H -f -T © t— OS iC 
rH CO © I> t^- 1^ I- © 

© i-T io io" co" i-T i-h' c f 

iC CN CO CN CN CN i-H CO 



as 



co © r- © x os x 

iQOCOOOliCl 1^ O 

=* © ifl OS © CN OS CO 

2 © co cn" i> r*' ©* to 

C CN CO CN <-. CN CN 



© © CI CI © cc s. 

© © © jC i C I - © 

CO CO <-t © co i- cn 

co"co~c» ©"co'i-hco ^ 

©CNCOCNCNCNr-tcO 



*5 *— w^— ' ' u. CO CD 

S ^ <=> XJ So £ ^ T3 



•essa 

a oj oj o 



MPhccW 



43 ^~ I* a) 

O CD £*—. 



jg as "53 i" os 



iS S 






s^ag> 

■— 'H.S'O 

^doj-rt^ - CD 
7; — Sac 0)^ oj 



110 



ci i—i 55 co w 






cr. X <C X 



cc cc cj cc 



35 *.c 



> '£> Oi '-C Oi O <— i CO • Oi • 00 CC I - 
-f -T '.£> CO<C CS CO -CO ■ rH c» 



'J3i^CIOCO<OCOOi 

HQC4 S '-O fln oo © 
-? i co >c >C »r a> -* 



■ © 00 '£> Oi 'O Ci 

loot- ici-ij. oo 



CO O CN O* CJJ »C CC 00 

H CO O CO '£ r* iC Ol 



ss 



oiocoHcoiCrHicffj^i-iosa* 

rttKHi- cr. -r .O .r C I -r c I CO 
IO T^m/jTtHCJCI CI US OO 



OICIHH CO CI 



CO CO '/jf-C'SOO 

fh co «5 !*• f« © co 

* CI CO .-H iCj CI 



• CO •. O ^ T> C I ^ 
00 C I CS r-1 CO CO 



CI-hiC C/V JO '0 I- X CI r X -f I- c 

fi-i-'iici-i-t ociiCic: 
i - M i-i c i c i r- c i os -r ■?. -r is c 

CO* I -* CO* Til- CO* -T* C i CO pH uc* ■ 



'-;?iS! 



88353 



rtiOCSI' 
CC ^iC CI 

QO CO CO 00 



'O /. CI ^H 



a.OM! 

c i co -r c 

CO.O.C ' 



-riC O I - 
C I CT. I - — 

r-H'iCI 

co' -r'.C.'^0* 



co' to 



iQHi»i-i-ocii-ct'f: -r-f-r 
.0 c i co i - © iC t a. o i - ic © -r 

/l-ChCCKr-XT^T/. -1" 
CO CO CD co* <-Tco* cp* i£*C0*C0* co*»o 



« -'aJ ^P3 



o o 



ld-S-3 



3 _'^'f T i 



- c v p 3 *" 



5 § H 

£ X 7. 



jg 5 » S 



— o^ £ g « -~ a - *2 '*} - s j- 

g >rz — '= ■£*££' £ f "■'■Si 2 

E £" O — — ~ O-Cj^i-' *^" 

• — ^ - - efO M ti'S 9> ~ 



CO 00 1^ co 

CO Or. 10 CO 



.7 :J 

-J $ 

S§25 

5 S c 



. ■ S -8 v 2 

1 si-si 

u m m c - 



120 













•lOHOOif 






= s 




CO 1 




COiC 




X 




:■ 


r- 


: 






a 


Propoi 
tion oi 

pro- 
vided 
fi Kid re 
jected 






^m-t-t hc^ 


o- 


•ft co u" 


— 


CO | 




rHCM 






: 




-r oi 






$ 






























k. 






.h.H»oe 


1- 


■*— ICT 


- 


f> 






r.iCi- 3 


: 


W 


.; 












ol 






x ,_ o i-,c ■ y 


3 


C0 1> r- 








-cn :- io 


T 


c 


















e o» x -r u- 




co -r C 




1- 








c 


: 


a 












-2 03 






C ,-H r- 




CO o 


i- 


o 1 






















U t-i 














V 












cr 












cc-r 






Cfc 
































^ 








































g -r -f 


M ,_ 


— 








~ 






01 x y o 


. 


s 






X iG 












=: M ifi 




a 




? 


e? 








01 1' rH 


a 




o 




i^ i- 






03 






5 




T 














01 H 




i 






COM 






Ph 


















' II 










i 








•6 

<D 








5 




































































03 


d 






. o -r co as c 


IT 


*<Or 




"5 II 




HCDCO0O 


- 


io 


X 




OCN 








cc oi co ir: 3 




T-H O 


— 


CN 






i-h -T i-O rt 


~ 


■« 


s 




O CO 




£ 


'8 

o 

E-l 

Ph 






cc ira cn 

s 

5 


-f 






— 


1 




rH 




IT 


:■ 
- 




■O CO 


<j 






.Cl(OQ0N f r 


!C 


ooccc 




t^ 1 




t^ 1^ lO o 


1T 


T 






H M- 






(3 






'J'OI^CO'^1 


:■ 


■c X " 


s 


er 






01 — H X 










C M 






13 
O 






CC OS X OS UC IT 


X 


l^ifSO- 




CC 






1 i-O X - 






t 
















































Cjjai^ c 


l~- 


-r th -i 




as 1 






Ci- 




ct 
















•i °" r - 


IT 






















73 








Gs 
























0J 
CD 


— 
















1 
















, 






-* co ^ <# u: 


r 


as as a* 


— 


^ 




ClrtCOOSfQOC 
-T< CO. CI C: »T — I' 


= 


a 
















.Ob«!Oh 




as ocr 


r 








o 












-' / 






00 i- us i~ i* x 


t> 


ooa 


cc 






i^ as o co ic o 


r- 










xs 
































o 

o 








gj-iei o 


— 


ClHr 


IT 


■* i 


r-( CO rH i- 


r 


: 










XI 03 

s- " 






B 








i^ 


II 














fa 




oj -C 

a 






5 


































.T E~ 


3 y 






iCir 


C 


CO II 


HOSC1CSC1HCT 


:' 


;.: 




COCO 












« -r i~ 








— ? 


— 


i^ 




-!■ CO C) X (- I- - 


C 






CM CO 












s 

8 




l^ 








-i 




r-l CO ^ i-i r^ Ci 


c 


a 




T"OS 






03 

fa 
















CC 




^H ^ 


TI 


a 








fl 








g 




























CD 




































































c3 


p 






. I- i~ -ri r — t 


K 


curacy 


CC 


<x 




CO CO OCX tfi :: "4 


I - 


a 




1^ rH 








'* M O X l^ (C 


S> 










cso-tr- cr. co a 


J 






CO CO 






'53 






g oo ec 


:- 










^H 01 X Oli-H 1> 








if: x 








CM 






8 

is. 


- 








|| 




cr 


i- 
o 












HWOCC iC 


«C 


OOlh 


: 


rH II 


oi as as ,-< -v as -t 


« 


r 




ecus 












. i^ -t oi o -o 


5c 


»ra oi fr 








-— -z. A CO Cf.CI-1 


- 


a 




?i :: 












-•>-' 00 T O .-H n 


i- 


00 COO- 


1^ 


H || 


OK:i;-.-r- 


a 


: 




- X 






3 
o 




































gt^QC N iC ~ 


r 


CO CO (£ 


:- 


I- 




co tii co t- 1^ co a 


EC 






i-l CM 










e corn i- 


: 






ci- 






— 


a 










S 

3 






O 








; 


II 






: 






■g ."8 


















; 


1 




O) 








if 


l> 


























CN 






CN 








a 




C 








8 £ s 


















:- 






r- 








icf 


O 


t- 








fc 5 






q, . . . . 












1 "" 






Ol" 








e> 


if 


I- 








6 






o as x o r- 


o 


as t^t^ 


0" 


s 




oi x co co -r as -t 


o 


: 




as as 






.-tHlC l~ — 




rtrHCX 








■— io io -r co oi r- 








Ol CO 


ft'S 






«' co co as co i^ 


-i 


to CM "f 




~ 




O Ol X X -H CO (X 


iz 


/ 




COOS 


— .2 






~2 1— » ic as io c 
8 rH CO rH o 


X 


ccira o 


-— 


i- 




CO 1 -^ CO x~ x" CO C" 


/ 






co"co 


"O-C 






>~ 




: 


CC 




Cs 


u- 


c 






Of 














:' 








"3 






OS* 






8s 






















fc 






























>d 






















































oj 


— ' 






















































:. 












































































































a 




















































a 


























o 




















50 








o 



























o 




















«o 






o 

c 


J 


O 
o 

1 
























EC 




















,0 


p 

o 

o 







93 


- 
o 

o 
























Z 








i0 












1 


►J 

a 

y 

c 
S 

a 

13 ^ 

Geo 
03 — 




a 

u 


s 


f*l 

H 

fO 
ij 
H 
W 

o 

w 


3 1 

_■ ; 

B- 
= I 

z- 

- = 

1 — 

- 


r 
:- 
o 

C 
r 

- 


:■■ 
in 

- 

r 

1 
bi 
a 


1 

o 

a 


- 

1? 




d 

CN 

a 
.. c 


- 

P 

- s 


-? 

c, 
- r 




C 

- 
a 
a 

t» 
a 


►J 

s 

O 

i 


if: 

CO 

c 

SJ 


c 

c 

6 


:i 

CO 

: i S 
M co 

8i 

- s 
si 

= — 


Tj< 
5 - 

0) 1 

2 - 


bj 
C 

E 


- - 




c 
e 


■5 


,g 








» o ■ -■-- 

3§ oo r sc 
oj as co co E-< P- 


c 
E- 


« c ~- ' 

+s - cd a 

^ r a3 o3 cc 

S hs vj a 


c 
E- 




c 
E- 




B a os p q ' jc 

ft K h] S ft QQ k 


c 


q 

c 












be 




















as 








<d 




C 
















a> 












f> 












s 
































m 





121 



01 - 

z. - 




CO 


r-- o 


X 

cc 


X CC 




Ol 


x 




c 

c- 






-f oot>- 

IC X t> 


-fcioico 

IC uO Cl 01 


to 








CO 






lOHK O CM O O CC O 
CO ri i.O O HO C-l rH CO 


- 

CO 




















,- 




CI 


CI 

CO 






CO 


iCi oa x x oa X' co 

O 1 - CO X X CO -r 

CC. rH I- CO CO IO l> 

o~ 


-c 
1- 






Oa 

X 

-r 
-f" 






1 - cc C 1 CO — CO CC 1 1 - 

"Cl c. c: c. -f-r-c c. 
.0 -t cc cc cc 


-r 






C-l CO 

T~H CC 

CO rH 


X 

CI 
CI 


ceo 

coo 

rH -f 


CIO 


OJ rH 

o 

CI 


= 




CC 

ri 
— ' 




coo 


rH cc X cc 
HHlC .CC. 
01 


01 

CO 






I- 

IC 






'0 C. i CC CO 
rH i-HrHCO 


C»rHCO 


X 

cr 




rH CO 
X ■- 
<N rH 


S3 

C-l 


cc o 

CO <-i 

co 


X 

CO 


oco 

CI iC 

CO r-l 


CO 


ic 

Cl 


1" 
-r 
-HI 

of 




ICt-^l CO iH Cl CO O 

ss -r i- ..o cc oi o 

O0r-I 


CO 
IO 






o 

CO 

of 






iociHnomoNO* 

OS rH X T -H rH Cl 

H rH CO 


X 






r*o 
CO X 


os 

CO 


O -T 
CO X 


-r 


IOH 
IO o 

ofrH~ 


CO 

oc 
cc 


CO 
CM 


<M 

cc ! 




CO rH O iC iC lO r-l 
CC O '0 co cc -r 01 
I- 1- CO X -r X o 


I- 

cc 
- 






1> 

CC 

CO 






X cc — cc o cc -r cc -r 
clrHi-o :ci-i-/_ 1- 

cr. rH -r i- cc cc -r -cc -r 


x 






rt 


CO 














CI 




CI 




CO 
iC 


X 






in 

x 


co cc -c cc cc — x cc r-i -r cc irj 

Hi-^7.:::ii:cc.-c-c 

CO I- CI CI CO CO i.C CC. 01 CO o o 

-r"r-T cfoici" 

CM 


j5 

:: 


X 

CC 
01 


C 1 — CC O CO O CC Ci'C 
— 01 CC X CC — CC X Cl 
OC O lit -r O CO CC Cl C 1 

Cl" r-^t-^ rH" 


l~ 

-'l 




torn 

COlO 


CM 

3! 

of 


r-l O 

OS 45 


§ 


CO 


CO 

CO 

CO 


3 

- 


c: 


Cftt^ CO 

coco 


CIClHQOCCI^wl- 

o -r o i x cc 

■CM CO C-l rH 


01 
CO 

1 - 






x cc -r O O 


.o -c; — 

CO t-\ 


o 

CT. 




cr. -r 

iC"iO 


CO 
:: 
IO 

of 


(MO 

COCO 


CI 

CO 


-r cc 

~. 1- 

OlO) 


o 


— 

iH 


39 

CO 
X 

co" 


X CI — CO CO 1- I-I-CIO-KCI 

01 X 1- CI — .0 >~ - T H X 01 

CI CI 01 H CI 

-t>~ 


Ci 

-r 






iC r Cl 1 fOfflOOiO 

i'/. cj:ht:i-c 
CO cc — :c 


X 




X X 

coco 

CNC-I 


id 
CI 
iC 

- 


o ~ 
r-oo 


iO 

m 

CO 


r-l CI 

CI cc 

oo 

rH CO 


CO 
X 

o 

"C« 


iC 

■rt 


CO 
IC ; 
X 


i.C 01 CI X — X I- 01 -r 3a iO CC 

i.O X 7 1 1 X CC CO 01 -0 01 I- CI 

r-i o r^ cc cc oi ci i^tc^ cc 

01 -T 01 rH 01 CI CC Cl COCOCO 
T 


-1 
— 

1 - 


X 

c; 
: i 


IC 01 CciC C. ^. CC .0 Cl 
^- CC -T -c CC 1- X 1- cc 
'C i> — X c. -ci-. » 

CO X ClC.r IC iO CO CO 


- 
c 
o 
x' 

'-. 


























c~i 












































































































































iC 


CO 

CO 




1 - 

— 




o 


x 
: 




CT 




CC 

I- 


-.-_ 




r 




OC 

■<* 

CX 

c- 




c: 


■ 


IC 

IT 

o- 


ire cox 

— 11- 

X-« C 

X -r X 


CO CO l- 3> -1 

h co o co u~ 

Cll-ffi»f 

--0 — X CO 

CO 


:- 
iC 


IT 

l> 
M 


c 
cc 

:■- 




o 

'ci 

X 


X 

o 






« it :c x c. c i- iC cc 

-r -r — ^- cc -r iC ire i— 

-r / — "CC 1 CO 1 X X 

lOXKClHHL^COl" 


cc 
K 

o- 

ir 

o- 







3 Q 
.. cS^c. 
^1 -x eft 






-2 tc = 



— " '- — 



S h 



.-•; = 



)Wot 



^~ci 



r-l 25 rt -I t-H X fc f 



?rO xlC 



x hoAl g 

a cc - -^ 
r— - cc 
Q300 



-i cc i cc 



- - ■■£ x" - 

; - > z. -'- — 

-r - '■ ■ ■ ■ CC • - C-- ~ S 

cc 7! -cc;--t;ci.---cr: -^ 

H ^ ~~~ccocircf=--B Eh 

n a> pq pq o — x x x H O 

0X) 6c 
— c 
x > 



o o , "J S-o 
n._ o n ai 
g-C StS'O^ 
r O O.*- -■ o ° 






122 



<o co co cm 



tDOHOl 



COOH 

. os -r co 

jcoot» 

•iCHH 



-* CI CI CO © 00 'X) 
CC l^ — t O CO CO o 
-^ CO C) CO 'X iO 



t-H i-H i-H CN 



CI iO OS CJ CO Oi I- 

r-l iC i-l iO O H 



-r x o ci os os co 
-»2 ~ ji ~f <x> r*- co 



CN CO t- t- 



HMCO 
sot- t^ f 

g r^co'io" 



cc o 'V co co t-- as 

0>0t fTOCI 

co co ^< ^ t a» to 

ci CO r-T lO »c" r-T CO 



5/a 



OiCCISf iHCI 
CD CC — 00 T CN CD 



ClCfiOiOtOW 



2 -aTaT $ 
.map £ 

M O £ 03 ^ 



^ co .. rr 1 c 






cs <u^ C 

OJ-H w« 



sag 



Si gi 1) 



si" 5 J 5 



* § 

5s fc. 



S E 03 0* 

Oc3o£ 



3 2 

.. 03.C 



123 



■ co-* cm coo 

• CM CI -M CO rl 



•tOtOH CM 



■ OOlt^Oi^ 



• CO 00COQ0 



•OriiOfflr- 



. OS --CK CO CO 



00 t~ X 

■OCM C< 



HiOffl' 



THHlO 
OOi-H 
CM ^h CO 



= ~ C) OOl^HXO CI CI 05 

co :■- x riHh-ro'-O'JDO-r 
c«-fnooci^coiO(ooi 

t^cfco"-5'"c-fi-r 



O'JIT'- X'-OiOCOrH 
CI CI -T ir: »C -r CD O 1- 
1* T » l^ CC 'O T X' CO 



CD CO CO i-H CO »C r- 1 - 
HC1TO CI 



CN T CM CM .-I -r O 
GO r-l rH 



Clfl-iOfOJCIt-iH to to CO 

iCrn-icr. r co os i-c — co 



-r x cr- co ci co co -* i-i 
t-H co as .— to co j r. -j. 

OOtC t-1 CO o 



rr. re :o -r iC o -r- iO ic as -o -t* 

C — D O l^l^lCCOr--flCH 

to OS l^ X i— i CO -T X liC to X X 
Os-ttf-tf tOOtfiC CM*"cO^"cO*r-r 



no'fiOHHOHO 
:" :" ^- t >c os ^-. X X' 
•^COCMl^OCOt^COO 

o'lo'io'coorto^co"-* 



fiOOrtNO 

mu* vwtip^ic co ' — i o. i — i c 

^Ol^QOtOH^OOOt^CltC 

co" ~r^f to" cof r-T of to ^H ic to 



Ht^l-ClCliC'" X "D 
CI l~ X -r ci -r ci i-C :: 

Oio-c*t~-T , cooiat>io 

c f to t>^ co to" co" to of -qT 



;oB 



-C- 01 t- J- G 

13 _y D cj — 
. . c3 2 u ex bo a 
•^ Ci "^ 2 -S -S § 

jW'J!jOC5W 

CD 



- - 

9) — 

a; ~- 
St.'-*':; c£- 






, a) CO 



, c i 



S5 to 
ci C C~-c ci £Scn 

1 - — ' _, ci 3 CM •" is 
-» •- ■* -03 6JT^ 



•o cur 



H tV ( 

65: 



i ■'. ^ c: . - a; . ..IT d 
2 S So c oi 2 ^S-S o 

5 0)JJ(iOOjiooS ^ 



■5 -tu 4> S -B 



124 













iC o 








c 


p 


K 








s 


,0 


1 CJ)CO 


lO 


coos 




■* 








c3c , 




»J 
















h " h:i 


— 


HH 


rt 


H i-l 


1-1 


O) 


•" 




~gZ~^z 
£ o eve c u 




r 




































,~ 


































£ £ ^ •£ .24 




a, 


























X 












&- 






CO 00 






iO 


-f 


OJ 














lO 1 


CO 




1 


00 












l~ 






'. 1 


= 
























** 












-5 £ 












o: 


IC 


! ':: 


































z ^ 


















































jz a 






H 








rt 


j T 


































ccS-c 




a 














































a 






















































.; 


os r~ 






X 


^ 


| c 




^ i0 CO -" 


CO 


00 CO 


^ 


OC ,0 


_l 


H 


CO 














-r 00 














OMHr 




X 




CIO) 


: 


J 


CC 








aj 




or 

5 










CO 








-1^ 




:o 


01 


co 




Ol 






•c 


rH 














— 
















•* 


oT 






i; 








































































1 








x 








cooo 






o 


— 


:i 




CO CO OX 


-c" 


XX 


CO 


.0 o 


id 




OS 






~ 


C 




CO 


iC X 






■^ 


= 


i - 




OO-h o o 




CO l^ 




^- en 


z 










> 


'3 

s 

FH 




s 
e 


Ol 






— 


00 


— 
j as 






-r 






CM 


:- 




en 




• 






oo o 






- 


Ol 


- 




-f-f"0-1< 


- 


OT 


— 


-r o 


— 


r 


OS 








G 







-r -r 






-^ , 


oo 


iC 




lO iC' T »(0 


z 


— .c 


OS 


OS -T 


:o 


/ 












s 


-3<CO 






- 


"K 


i : 




■cp-cbcOtj. 


i-~ 


CO -r 


■•"" 


t^ OO 


■^ 


:: 


o 













8 


lO 






-T 


S 


CC 


















m" 








5 
















c 




























t£ 


































i; 




< 






































u 




, 




00 CM lO 00 t -r" X 


-P 


~ r 














-cfl 


-t" 


00 




X 




Ol 












. i~ os oi o ic it ~h 


01 
















CN 




















«s 




W CC CO 01 -r 01 CO 


CO 




















CO 








CO 




T3 






~ i-h ofi-i i-! 


X 
































o 




•Sos 




c 




-■ 






























O 




!3 ™ 
O 




£ 






































. CD C0 1 — v 01 


lO 


i 




OICNCO 




■OH 


CO 


1~ CO 


o 


OS 


CC 












00 CO r-tCO 00 '0 X 00 


X 


i - 




1^ r* ~- 


z 


T-H IC 


-z 


X f-H 


r: 
















S H Ol t~ r-H l^ 


o 


i~ 




io co -^r 


■- 


X tC 




T *T 


93 




o 








a 




5 ph" r-I 


-r 


- 










^_ 


,_," 


„ 


00 


X 








fe 




K 




00 
























d 






5 




























a; 




























































a 


d 




. CO lO O 04 *-* co -c* 


•* 


« 




1- T-l lO 


X 


CO CT 


,0 


■^CO 


Z 




OS 






iD 




>. X X Ol CO t^ rH CO 




1 - 




CD X CO 




C)T 




rH X 


- 


•T 










'3 




;n MNrt oc 


-.-. 


,0 




I- OJ CO 




1 CI CO 




-T CO 


' 




* 








o 




S i-< 


-.: 


i : 












rt 


" 




CO 








Oh 




tS 
































X Tf 1 -f 1^ -f -f 


CO 


-_: 




c©T«r^. 


a 


"fl- 


lO 


1- -t 


^r 


OS 












. TT iH CO 00 r- T-( o 


c> 






oco-r 


j 


t~-t 






~ 




*v 








a 




cc Os X' O •** iO X X 


,0 






COrHcN 


a 


^r o 


tO 


CN ■* 


CO 


• 










D 




2 of T-TcC~I>'co'"rH 00 


T 


-* 




cTrH rl 


T 




CO 


iO' r-H 


CC 


■^ 


1 OS- 








o 




S rH 




■c 


























a 




5 




:: 


























«! 






























- Z Z 

3 




00 






















OrH-^ 


if 




t^ 


t^ 












CM 




























CO 'C — 






c 


c 












-T 






C5 






















00 oo X 


ir 




r 


CT 












io" 




. 




cfj r- Ol — t- -r :o 


,0 


r 




(0) X XX 


cC 


-r o 


cC 




1- 




o 




o 




. — . O X t^ r-1 1^ 








CO T* T(t CC 




--< c 














*h _: 




"^ ~ oi — -~ ,o x -r 


& 


c-. 




00)0)0 


6 


x t 


: 


O X. 


K 








-1 




5 cm r-" co i> to i-T oo 


e> 


= 




COCNCNCn 


i- 


l-H CV 


,0 


CC rH 


i - 


IT 


as" 




'Z'C 




S CN 


IC 


l^ 






















o-« 




~ 




-T 






















o t- 




CS 


























E-H 
































•6 




















































CD 








































































































c 








































































































a 


Q 


















00 
































O 


















































o 


o 
















































■d 


u 


fc. 


















o 


B 




























o 


1 


S 


















*s 


o 

o 




























"o 


<!0 

6 


o 
w 

V, 
















































-a 


<i 


< 
















































H 

3 


55 


w 






00 










Si 


z 

<< 
































o 


































<0 




5* 


3 '- ; 2 = 1- 


o 

~oo 






Q 


















C0O~ 
l^X 




O 

o 






c — J- oo be 
Si, S c 9 -" c 
bo cu 5 0"a ■ rH - 

u p^ .,£3 cl 

.oJ-s o a 
































53 

5 


_ 


z 
,z 




iv 


Is 

'o 


1 s- 


l- 




o 

CC 

a 


i- 


' 






"3 

1 

'3 

o 






5 


"ci 




c-2ii » 
5Soc 

0) 


c 


> 1c 


« 




X 
X 


■ 3 








c 


c 




c 


c 


c 


o 






E- 


c- 




t> 


..li 

if x v 


E- 


(D CS t- 

■■ws 

■5 


a 


H 










(- 


In 




i 


i 


J 


z 
■J 








o 










o 






S 








(S 







125 



• -* co i— co 



• CI H L- U3 



C4COO iO :i h c t n ri / 

— . - r i . t \c :- — — os -r i - 
03co*TioCJ r x>o:u- — no 



■x> o H ^ CO 



ci >c :o <o co oii-f h co 

1 - C I 'C >— ' ".C CC 1^ CI CO N CO 



OS X CI 1*3 lO l^ H H iC iC ffl 
T* CD CD t-i OS .— ■ O -p OS :0 -T 
r-t <N Oi£ ^tlNOOOHCC OS 

COCNCC COCN lO -rv Cj'-r II ' I* 



:t x„ - i ? I it :i:iiONM05 

it - c xi*.-'-: -i-ho-t 
■— > C I -r O r-l i - ■-: ,— i os -r as 

o cf CO T~ CO OS \o co" CD cc of 



h t :i :i co co c i 



i-h CO iC -— i I- CD CI 

:o ? i 1 1 :C co ci i-h 
iH cn w t> > t 



CO CO '"■WON CI 
CO CN 0> i-h l- 



1^ I^CICMXf 

-d i.c ~r i- -d -c ifi 
ifi Nt- x :- ?i -r 

30 cc — -* iH C I 



NTCICIClCCC — - 

O cc ~ cc 1 1 -— ' — co - i 

L> C iC -r ri CI COCO 



<H CM r-t 



• CC Ifi Mlfi OI 



iC CI OS X Ol»CJi'tCI 
HHtDC CO O it -T 
iC CO -^ 



ci i-h cc to ic i^-t c x 

CD f '-MCf.HHCIO 
C CC XCITTI/. '.'■; 



■> OS "D C I iC i— CO CI 



OS GO 00 OS CO it X O- i O 

:i :: re it / -;:iw 
cc to — os x — ci ec >t 

CO* 1 CO r\ CO iV CN CO BO 



•OI-NCO 



lOWt^N 



GO CC CO CO CO 



HHiMbN 



*d ci o-- — i CI 
O- C I O X 3 
■X' I- CO CO -v 



CO CI T CI CO 



CC C I i— A ~. 

OS bt^«£ 
X — :c "D ~ 

CO CO l> 00 CO 



p co -* ^h ,-h " 

..<S oa> g« oj t/— floij 
-32g£ = =■=.= = 25* 



« s - 



/ ,C > z 1 / . 7 ftii — 

- - - -3 2 ",2 - d 5 

2 o ft ft od o c3 p a o 

3 x i/.-CK-Hh 



'' -~ ■'- '-■ — 

£ ft § * a) 

& ft u 



'2.-': 

^ 4> 4> OJ 

5 «<;«<»* fi 



: X- s c o 



in t:i 

l>COrH 
i-J » '^' 



!e 



+. 



.5 H H 






126 



1 


i 




.T* if 






£. 




-- 


o 


o-^ 


; 




c 


> 


00 




COiO 


Ol COOl 


So ,-cZ-a 




"o 1-1 rA 








• ' 


c" 


TH I- 












CN tHCM 


i-ICN 


Prop 
tion 
pro 
vide 
food 
jecte 




£ 
































>> . 




















■* 


- 








CO 


CO COCTi 


OiOCO 






ol 






























50 


y; — — 


~ cc ■— 








§ 
















1-1 










•^ 


T^ T^ — 1 


CO 






.a cs 




e 


























lO 














s 




































o 








































eoiHCD 




r- 




-t 


Tj 


cor- 


c 








to 


lOcm rf 


CO OI 1^ 










fiOtO 




If] 




t> 




coo 


•- 




c 




CM 














g^rH 




- 




EC 


■i 


1 m i- 


CC 


> 


ci 


■ 


1-1 








T3 






s 






























a> 








































































He 


• a 




. i— i-i 




X 




t- 


t> 


r^CT 


« 








ifl 


-T OCTi 


XCDOl 




c3 




tC'^f 




c 






2 


o.- 






^ 




OS 


OtCO M 


CO 




£ 


'3 

o 
eh 
Ph 




gCNrH 

8 




— 




«: 


"1 


1 lOr 


C£ 






; 


GO 












6 




























^j 




.r~r~ 








if 


If 


r~i? 




' 






-^ 


Hl^TP 


Ol-fCO 






n3 




Co O CO 




I- 




J 


3 


C 




J 






CO O CO 


^ .C CN 






3 




cc; CT>if> 




«1 




-T 


tl 


00 tj 


CT 


> 








(OffllH 


HTJ CT> 






O 




§ 








o 


O 


p-T 


gs 


" 


CC 


' 


Os" 


T-T I-H 


^ 


•6 

CD 




a 
< 




s 




























> 
























































cu 


















■^ 


-Tj 








r 




rHOiOSi-HI>-t--COt^CC 




>. . 














if) 


IT 




-• 




a 




f h ic c i" r-i :i ic -^ 






of 


















o 


C 




z 


1 


iOCOiOiOCOcOiC^O 


•a 

o 
o 






s 














rt " 












&H 




ccj-rt 




© 






























- 1— 1 -* t— t^ 


r 






Ttt-* 


/ 





o 




lOH CO OS i-H 


CO CO Ol 










«o«OM> 


/ 


00 o 


C 


^> a 


'- 


if 


c 




CO lO ri t- t 


X' tH CO 










gOOCDiOC 




00 IT 


-^ 


GC t^ 


X 


o 


t- 




CO CO 


r~ 




































C r^r- 


-t 






^ 


ir 


CT 












C 




S 














01 


. 








&H* 






























d 




. O lO to cc 


r> 


-*c 


-d 


icy 


o< 


) CT 


X 




OOOCOCOOOi— iifiHO 






«OmO)C 


:- 


CCV 


i- 


-M -I 


C£ 


> C 


r 




iC f^» I- *l x c o 1 1-*- 






cu 




SriCOCOC 


C" 


ISC 


c 


CO E* 


C 


i- 


X 




•^ co r-i 35 






o 




§ r-T r-Tr- 


"TJ 






^ 


If 


' 


= 




OS*" 






t-i 
Ph 




a 
























Ol CC COCT 


- 


on or. 


c 


1 r»ir 


v 


■- 


q 




COCOfMIMCNCOCOiCO 










. -r oo co c 


c 


oo 


w 


CD V 


c 


/ 


c 




i— i iC GC' -r o o o t- ■— < 






a 




co r~ CN l> CC 




■^ CT 


:■ 


O V 


CT 


X 






t* oo O r f H l> H o 






3 

o 




gcoco'rr tt 


- 


COi- 


iC" 


r-"cs 


r 


: 


e 


' 


cf co'-t* co" CO iC x' CO* CO* 








53 














ir 




o 






a 




<s 




















Food 
re- 
turned. 




»* 


■* 


X 
















« 




o 




00 


CO 




CTi 




























CO 




CO 


CTJ 




00 




5-I-H 


00 


CC 

■-- 
















CC 


" 


CO 




CN 
CN~ 


o 
o 




CN 

CO 


6 




CO lO I— c 


•^ 


CN« 


iT 


oo <y 


t- 


c£ 


(> 




r*CDCOl--cOcOtCOsCN 




.COiOr~C 


e 


oc 


CN 


cocc 


c 


oc 


T 




COiC-Ti— (COOS-TCICO 


o^ 




Co tp OO LO CO 


- 


TCP TT 


OC 


Os Cs 


r 


/ 






t-GO'^fOSiOi-iCOtOl^ 


"OT3 




S CO«o"rf 




co^ 


■> 


oo"tr 


r 


c 
-- 


o 

CC 


" 


I- CO*" iO CO*" *r iC GC CO 00 


Ot 
























o > 




C5 




















&H 


























09 




































































































ej 




























fi 




















•d 


,o 


Q 

o 

O 


























o 
o 
ft. 




















o 
o 


<! 














































So 


u. 


























H 




















o 
•a 


"B 


J 
2 


























,-3 






t^ 
















»> 




























H 
















S 




z; 


























U 


CO 














•§ 


•< 
























"C 


CD 




— 
o 






































c 




: 














*S 


















CO o 
1~- oc 






c 




OJ 








— 






























































"^ 











tfC^2»- 


w 








SE-S 


"c 


I> 




O! if! 










1 

c 

oi 
"a 

c 




•pj ^ ii ^ CO 

CO "cl> """'"_ 
'S 00 t? *PJ -c" 


cS 

- - 

— f 


T 
CTi 






CM — ■-* 

S J< cu m 

s s= * 

o£oo 




0) 0) 

OB'S 


"a 

o 


a 

c 


00 

oo 




..■sligiSSfi! 






H 


3 O 
44 coco 


H 


H 


tH 


H 








^OccWPd 






-K3 




a 






gpqopgotfOSW 






CU 




m 




















cu 




o 








fl 






cu 










pq 










Ph 






Ph 






pq 






o 



















127 



X 




OS 






iC 


c> 


r 




tc 






~~ 




o 

CM 






O c" 






Tt 




CO 




= 










3 


o© 




ifi 




X 






?! 

IN 




-91 
CO 

to" 






oi © o; to 

ire x © © 

tool CO 


X 




co 


to 
to 

of 






iret^- X 

CI o> t- 

C0 CO Ol 


— 
o 


- 
© 




CI 




l~ 

Ol 


OS 
Ol 1 

©" 1 
















lO 




5 






i-H O 
iQ 


CM 


CO 

to 




cc 


Ol 
CC 






-r 






■* 


CO 




§ 






ire II i-i os 
os ire -9* 

H r-lOl. 

of 


ire 


1- 

IC 




CO 




i<0 

to 
© 






Ol CO CO 
iO 


Ol 

to 




CO 


00 

to 






OSOliC 


to 

Ol 


CI 

1- 
1- 




© 




© 

X 


co" 


©ire 

© Ol 
OlOl 


IO 


OS 




to 

CO 




3 

I-' 






t-HOH 
CM to Oi -f 
CIOOIO 

ire -r" of 


— 




CO 


CM 

CO 






Hl^O 
M to X 

OlO to 


to 

Ol 

of 


1 

ifi 
CO 

1- 




O0 




■fl 


t£ 

CC 


to OS 


CI 


7_ 




00 GO 
IO CO 


cc 

CO 
00 




lOosrticiot^Hion 

©©COr-IOiretOOS-T 
© to CO © CO to -^ iO 

co"thco of 

1 


CO 

© 
co" 


CO OS CO X ire 
O O ~ I- '■" 
OS -T OS C^ 00 

Of r-T Of Of i-f 


s 

:~ 
OS 


'-C 

— 
ft 

iO 


Ol©© 
©|H 

i-fof 


Ol 
M 


iO 
Ol 
Ol 

©~ 
© 


















-V to 


o 
of 






to 00 
CM O 


M HO rl CO 

i-iai 


CO 
ire 
Ol 


HWQ0 
X CM CO 






CI 


■re 

c-. 

-* 1 " 


HOOI 
»Trt 


© 
— 
-f 

of 


1^ 

X 

I- 

00 
Ol 


CO to ©CO 
l^ © OS i-l 


'-. 

CI 
X 

CO 




cc to 

00 00 


CO 

to 
o 






(NHCfOCOCOHCIOi 
01C0ire©t~©i-lXtO 

H l-l TJ1 00 


M 
:- 

OS 

of 


i-i OS OS CM to 

T-H 


-J 


CO 

Ol 
CC 


©OSX 

i^ireoi 


1 - 

X 

ire 
of 


CO 

CO 

1^" 


t-toooo 
to ire © oo 
osOsi~© 


X 
CO 




1/3 OS 
lC OS 

CO cf 


ire 


o 


©iretooi-fcoxcoos 

O to Ol X' CM lO'OTO 

nxcjOHTrfiTM 

■rr CO of to to" i-f of ire" -T 

in oi oi i— i 


— 
o 
to" 

CC 


to OS Ol OS to 
r>n"HC' co 

X CO tj- © ire 
to^Trofco tti" 

OI 


Ol 

of 


1^ 

- 

:: 
CC 


01 OS to 

to -T Ol 

o to ire 
co ire" of 


co 

:i 
x" 

Ol 


of 


©tool to 
xire oi co 

OIXl^iO 

coco"cm"tii" 


CO 

cs 










o 

CO 
33 

©" 

CM 












© 

1^ 












OS 


















t- 

CM 














Ol 

© 
TT 1 

ire" 

Ol 


X 

© 
to 

of 


CO 




- 

-r 
CO 

©" 




to os 

00 OS 
■* of 


of 
X 


c 


tototoi^Trr^X'COco 
to :j - r- M t to -p -r 
lOOJCIOlrHMCJT-l- 

■*r x"t^x"to"of ofireire 
l^ Ol Ol i-i 


o 
o» 

1- 


to OS co to to 

X to TT iO CM 

to"-?""©" -9" iO 
OJ r-1 


© 

ifi 


r- 

CM 

1- 

a 
-tfl 


Ol CO to 

to to Ol 
© -9< .re 

co"r-"©" 


© 


o 1 

Os" 1 

OS 


i> CO CO CO 

i^ to to CO 
ire. i-- -9" t^ 

to-qf©"'^" 


cc 

i-C 

cf 

CI 





. oi -a x oi 
— -^ c ^ ^ 

„© cj q~S - 

O v 3»3 v 
B en m o "M 

e 09 CJD -,D C3 

3 B of 






" s s 



See's 






a> of 

3 « 



- -2 c - 

> 3 3™-a as 

! O O.OC» 

2 as co Dh O PQ 



-•a as 

■SSS 

■S 3 o 

PhHH 



0) QJ OJ - tU 

"5* =3 ss"3 ^ 



CO af •-: 72 



= 5 H H 



C K oo 



.& -2 "3 



SB o o 
;oa2Mtf 



128 

















o 




> -i 


o 




-r - 


CI 








to t£ 










t-H tO 


Propoi 
tion Hi 
pro- 
vided 

fund re 

jected 




« 
















CO 








cor.co 






01 CO 




Ri 




































J 










_p 


-1 








JC - I X3 








-H "H -1 






to to 






A '■' 












c 




r 




c-i -a ^h 








CO t«-rH 


If 




COO 
























M ci 








oi -r cn 


-1 




(NO 






c -S 




£ 
















CN 










o* 


' 


oi 






(H K 




s 




































o 








































<«' 






lO 


ir 


r- 


o 




'C r to 








t^ Ol lO 


c 




to c 
















o 


; 


: 


o 


' 


1C 








C) 


z 




to 










5 






Oa 


r 


a V 


« 






















•6 






5 














.- 




























































O 


; 


— 


: 




- f ~ 








-f o -* 






iC OS 




03 


pj 












51 








s. n 








ci i- z- 






CN 




? 


'5 
o 




tt 






CO 











CO 










u 






^j 










»c 


if 


S I- 


tc 




tOiC X 








-fiOH 


c 




t-h '/; 






d 
















y 




— X_ 3C 








h r. to 






01 CO 


















? 


c 




i-H 1£3 








X -r cc 


ir 




O ca 






c 




g 






co" 


E 


' 






-r i-T 








^H I H 






i-HOa 











































13 






CD 




































, 




Oa 


<T 


oa 


: 




/ 




•t n-ociiow ic i — r ir: i- 




-^ 


rH CO 










-a 


CO 










~- ■ ~ — -f — ~ i x ' * > ". r. c 


0< 




03 CC 














i- 




3 




ni-^^-r/.'H^i--f y 


cf 


> a 


X iC 


r~ 




■g D 


























O 

o 






















HCI lO r- 


ir 


e> 


co" 




ja oj 




a 














lO 










— — 




5 


























o 






























-roo . 


: 


CO CC 


T- 


i> 


ir 




00 CO -T ? 1 ~ 


lO CONOCO ^ 


t£ 




CO t^ 










v. aa — 


— 


00 c 


3 




i 






CO rH CO i-H ^ 






CI o 










= — - 


tC 


coin. 




5 


i- 




Cl CO i-h 




1 










cd 

&H 


































Ch 


O 


CO 


■^ 


/ 


o 




■- 1 




t> 








d 






Ci 


























CD 
OS 

w 




































.iC»- 




COU- 


X 


'- 


c 




'fOHoori-tHovoic 


- 




oa^t* 








»HC 




OI> 


i 


c 


; 




o i^ r -c i^ o x i^- -r c- i^ c 


t£ 




1-ho: 






'3 




; - - 


' 


lO-* 


3 


— 






0> CO i-H i-H -H< j. 


if 










o 




e 




co" 







r 




00 


- 






































Eh 

?H 




Gs 


























Ol iT 


L^ 


00 -f 


t> 


- 


r 




t-'H(NOO^ iC lO Oa .C lT 


3 


tc 


to IC 










. ■' .- 




Ol r- 




r 






QOt-OCOiGO'it-- '^ t^- L^ 


Z 


T 


110 Ol 






d 




»OlT 


'- 


O3 0C 










l--l- , *COOOC<OHMOiHr- 




tc 


CO lO 






d 


































£ CO 0" 


■z 


Ol'i- 


-1 


c 






O CO CO iC CO '-O CC' CO CO CO C" 


r- 


c 


coco 




















Ol 






iO 






3 
< 




<5 






















■g."S' 




2»~o 


Z 










r 




Oaco 


O ^h t~ o 


iC 




IC 










sac 


X 














CC lO 


- — ~ X 


1^ 
















SiOt- 


o 




= 


: 








3! -T 


MOiOCO 






o 










<S * 


:- 







c 








lO 


HCl'rH 


co" 




ir 
























^ 


rH 






:■ 












aat^ 


tc 


coir: 


cr 


r~ 


t- 




NSOOI-HiOOlOl'iL' 


C" 


tc 


1^ CO 






. CNM 


a: 


OiC 


iC 


/ 


i 




i^ o cr- cr- ~. i — r x :c c-c i^ 




-J 


1~ to 


&g 




•otOO 

gcotc 


oc 


,-H X 


3 


s 


o 




Ca CO en --D CC' CO 00 era '-D iC r- 


~ 




00 -3< 








to co 


3 


- 







tO -V -T -C lO -JZ-J-'-T Oi -^ O" 


/ 




rfea 




C3 










'^ 






> 




OO 


O-r" 




£. 






















O P- 




r C 






















fe 






























-d 




















































O) 




















































d 






















































•6 




















































a> 






































































































d 




















































o 


















rf 
































-d 


o 
i 


fl 
















O 

o 
































o 




- 
















H. 
































o 


o 


o 
















































00 
"SO 


1 
















a 
































o 
■a 


'<~, 


Q 

o 
o 
















pq 

< 






C-) 












£ 










d 




Eh 
















f- 




























Sa 
















H 


























s 


'a 


►J 



















CO 


»o 












d 










■g 


^ 












c 


^"^ 


o 
o 












o 






CO . 
Ol . 

I§ 

id 
€^ 

Ill 

- — /. 




5 


'A 
< 

o 

tc 

CJ 
01 

a 


t- 

31 


o 


coo" 

l^CC 

d* 

Eh "- 

oi£ 
d <u 

u c 

0> I 


1 

C 


00 

2 




q 

C 




0) 

SCO 

3 i 

-41 

-d^> 

.. c; i. 


-4- 1 

Is 

J) _ 

^d 

^ : 
2 fh 


1 

s 


- 


0) - 
ct"7 




4-a 

cc 

u - 
-^ -c 

1 r - 


O 


tc 






3 |- 

.. cs.c3 


Eh 


E- 




H 




S£S-dS'S2ddo> c l'3 


H 


Fh 

03 






Eh 

o 






- 






0> 




. tu 

d 

02 


of 










Ch 






£ 






M 






^ 
























> 





129 





COI^ 


-H 




-* 






CO -f © 




~ 


lO 




-H 


■* 


— 








irt 






c 




1 "° i 


-cf cNrH 




c 


CI 




rH 01 Cl T 


















Cl rn 




oot~t^-m 






o 




rH CO UC C 




t~ 


rJ4 CO 


o 


H 














_ 


~ \ 


OMOOl 










"f«Hr 


V 




lO 


co 


1- 


















t^r-l .CO 






co" 




ciooi^u- 


- 


rj* 

en" 


























rHiO!"CH 




c 


lO 




«H 




'- 


CO 


coco 


CO 


X 


LC0 


- / 


c 


OCO CO 


Os 




CI CO 






1" 










CO 


00 1^ 


lO 






1- c 


g 


O C1C 


-r 










CM 










CO , 




Cl 


CO 


CM 




Cl rH r- 




























?.' 












coco coco 




c 


-H 




co cl co © 


r 


CO 


l^CO 


CO 


-1 


en 


-H X 




-HCCCC 
rH r^ l> 


OC 


OOHHM 




o. 


O 




VO r- 


CC 


o 


r-i t> 


en 


-H 


en 


O /" 


r 


CO 








en 








s 






CO 


rH 




— 




Cl 


-Cr-l^-liH 






^ 




f Mrth 


rf 


o 


-V rH 


00 


— 


O 


— 1- 




ONH 




<Tt lO CO O 




ce 


Cl 






CC 




ira en 


-H 


z 


CO 


-C c 




OOClifi 


CO 


t~ 00 CO l> 






o 




l^f- © C 


l^ 


CO 


■CHC- 


Cl 


en 


CO 


■* r 


- 


CO Cl T 


CO 1 








































00 




CJrHr- 


LC. 


lO 
























■"CM 














i- 












lOacCOOHOlb 


CO 


lO CO CO CC' cc 


CC 


lO 


-m y: >r 


r~ 


~ 














CO 


o 


: i r. /- -— o xi" 




BOi-Nr 


^ 


CO 


ClrHC 


r~ 


i- 














CO 


cc 


OS 'O rH CO Cl ir" 


lO 


.-H CO X I- 1~ 




CO 


Or- 




M 


















































CM <N 


1-1 


CO rH Cl Cl r- 




en 


rHC 


CO 


- 




















00 C-- CO t— CO C 


CO 


r- ci ic; 




■cj 


CO 


rHf~0- 


r~ 


X 


rH CO '00 1^ 


- 


0-c"er 


CO 




HCOO CO 


en 


00 CI CO 




— 


m 


COI^i- 


Cl 


i~ 


o nor 


s 


O iC rf 


o 




cc 


o 








OC 


CM CO CJ 


CO 


:t 


en en co r- 


\C 


-r ci cr 


o 1 














co" 




of 


CO" 




-.- 




ci 


00 <N IC CO H M ^ 


7* 


t- I- 00 ci -* 


CC 


CO 


ooet 


00 


CO' 


<f iOC 


i - 


en co t- 


m 


© -f -H O^ r-H -7< £> 




00 rH CD rH 0" 


T— 


rH 


enco-r 




CO 


en -t- occ 


- 


oo 55 c 


T 


r-ICO t- 


lO 




'- 


rj< 


J>rHCN 


LO 


O 


l- 00 00' c 


■ - 


ci -ch CC 


CO 




ci" 






co" 


1-1 




LO 

CJ 








r-T 


Cl 'tCICDXLOC- 


o 


O C. lO Cft CC 


a- 


-CM 


Cl OS CC 


r~ 


CO 


Cl Cl »cC 1^ 


■z 


t-HCClC 




ci i~ -r o - i- ? 

rH en 1^ CI d ^H -t 


en 


n o h co c 




Oc 


CO CO C. 


iC 


cc 


CIO rH r- 




CO CO r- 


lO 


onxor- 


c 


r-t 


OOlif 


LO 


- 


i~ ~r -o c 


'/ 


COClii" 


rH 


























iC 1^ CO © CI CO -? 


-f> 


en -h cc co -r 


~ 


. en 


CO -H * 


r^ 


M 


ci co co>r 


T 


rH CIO- 


t> 




1-1 


CI 


'- 


O 
CO 




Cl 


00 
CO 












CO 






X 


rf 






OS 




t^- 


r~ 


iC 


^ 








^ 




. 1 




71 






-X 


CTi 






LO 




CO 


co 


r. 










X 




CO 




CI 








rcH 






1> 




Cl 


Cl 




00 






SE 


CO 




<o 












co" 






oo" 




cm 


cf 


?f 


















1-1 








H 






■* 








CO 
















CO r-l CO I— CO CO CO 


^J 


© co r~ o o" 


c 


'.O 


CDOCC 


Cl 


Cl 


co ci en rj 




Cl LO cr 


'■C 


Hinooco-joc 




« O X ffl 1 

ohocs4 


:- 


o 


rH COC 


1^ 


LC 


rH oco c 


— 


ci en cc 


X 


CI O rH CT- CI -T I~- 








iOOlC. 


o 


CO 


cirpenr- 


I- 


t^-jc 




























1~ © .C i- CI 1-0. iC 


CO 


eniOrH-HL£ 


•o 


CO 


eoccer 




1~ 


meococc 


r 


CM CIO" 


C- 


CMCO rt 


l~ 


Cl rH 




"* 






iC 











n d o * 
? a> on of o. ° 

ft|| ag g | 
ooflnSso 

CO 3h O ffl Oh f- t-H 






fl rj -J 



OSSa^rH 



S3 h h 



h i 2 2 



6523— No. 150—04- 



130 



Propor- 
tion of 
pro- 
vided 
food re- 
jected. 




J 


X I 


c 






l> 




lO 


1 - - 




t^ 






i- / 


r- 








-I'm 










ft, 














































x . 








: 


: 






1 




CM 


OI^ 


o> 






X : 


7 








OS-* 












2 -^ 




















00 


COCO 


03 






f - 










iO C7S 














g 




















— 






?i t- 






















































' 


















-= 53 




s 




















CM 








V 




















>-• t. 




















































«5>c 




CS 
















































o 




















































w 


-T C 


) Tl 










CM 


r. 




= 






r-i 3 


7 








50 CM 


















i- / 


) c 
















CO 










i 


















53 

ft 




§ 


CM 








: 






. 






























•d 

CP 






6 














































8 


d 






X I- 


7 






X 




l~ 


ItlTt" 


CO 






COC 


> if 


i 






oo 














cc •- 


7 






ie 








CM 






CMC 


1- 








CM CM 










5= 


"a> 
o 
Ph 




c 

6 


CM 








c 








TC 








ir 


i 














^j 






1- - 


> r- 






o 




t~ 


1^ -V 


CO 






-CI; 


3 




1 




t^-* 












c 






~ J 


X 






or 






COCO 


o> 








> C 








CM -1(3 












3 




s 


- - 


> IT 






3 




iC 


lOH 


\o 






'-v 5 










CM-* 












O 




3 










- 








-* 








at 
















•a 




a 




cS 










































<p 
















































> 






























, 




3 




'- 






c 




l-CO^Oi-OOCO io uc;. c 





> CM 


OOOiOOOOOCO 










.00 


& 


> 




5 


-? 




»~ c-iw o co o cr. — c-i ~r -^ 


> o 


c 


OHl^-1-t>-l< 






II 




so CM 




C 






r- 




~? Oit^t^ ~ A 71 oa sr 


l^ce 




-r 


OOl^«iOH 


'C 

o 
o 






£ 










• 




OHHHrt 


c 


co" 


ihV-Tt-T cm" 




•P °3 
— — 


















CO 








h 




53^3 
O 




C3 


























.itOiOor 


ex 


-co 


CC 




CO '-H 00 


'D't-f^^r^a 


CJ 




1 


■^CCCO'O'O'* 










»MM« 


"i 


to X 


i^ 




lH-*00 


Hicocccir: / 


: 






m cm ■* co ■* 7-i 










g coco a 
8h 


c 


iOC 








l^ T-i CM ict irt 


c 


) 




CNCM 1-fV 






53 

ft 




e. 


ffl'l- 


c£ 


* 






O 


' 








ri 






5 
























a> 






























S3 
W 


d 




.Ol<^ 


c 


t^ir 


If 




i-H 00 CM CD CM CO CO CO 1~ CM CC 


- 




1 


lO CO COO CM rH 






« OOiO 




l~ CT 


: 




-r c. C3 co o co -r ire co -1- o* 


> 






00 -5> 00 CO CO t- 






'53 




geMiOC- 


I- 


oc 


3 




rH H CO H CI H CO i- 


/ 






CO CO ^C rH rH CM 






o 




Sr^ 







t^ 




iC 


CC 












ft 




is 






c 




>r 
















OS 000 


- 


I-H tC 


CDi-HCOCM^OOOOiOt^ci: 


IT 


w os co oo co r^- oi 










.■JtOCf 


= 


l-H r- 


9 




^M^X«OC0OCf)0)5 


ir 


O OiC'H C"j '-C X 






p. 




W tO C4 C- 


: 


i- o 






HXCO^OOClCO'fMr. 


l^ 


T Oi GO CO i-HiCM 






p 

o 


























SfMC 


= 


i> r- 


1 




CO^Cft^iCTrOOCMCMCMlO'^ 




CO CO CO X 1 TP i-H -rjl 








e 




Cs 


CC 




■iO 


2 








a 
3 




cS 














' J 


32 


d 




CO 












1 ,r 






CM 


o 


^, 










--; 






t^ Oh- 




CO 


a> 




§ 

8 












3 






-.1 


t^ 












c 






COCO O 




— 


3 














1 ^J 
1 








CD 


00 










o 






lOCOOl 




■* 


fe 


3 
















| C 






cm" 


lO 


H 










c 






^ 




iO" 


6 






enioo- 


er 


rH "O 


L^ 




CM rti CO 1^ CM rH 3C' 00 lO rt C 


c 


CM 


co co en co t^ cm 






."*1-CC 


3 








t cc cc x x r- c; o cn 'C z 


a 


O 


CO -T t^ CT. CO CO 


"a 






w CO iH CT 




i> o" 


5 




t^iCCTiiCO-T'M'O-fCO^ 




■"efl 


iC -^ CT) rH lO t^ 






— 


1 l~l~ 


-3 




CO* l--" 1-" Ol" rf ■* CM" CN" CM" CO* IT 


r 


CO 


"HH lO OS Tt* i— 1 CTi 


flt 








c 


i^ 




i-H CO 








or 
























o > 






<5 


















ft 




























•6 






























































CP 






























































3 






























































a 


d 




























































?3 


0) 




























































s 

o 


d 














ri 














































o 
















o 










































T3 




1 


d 














o 










































O 




1 


o 














h. 










































O 






o 












































































a 










































o 




,o 


o 

c 














« 










So 






























c 




5, 
























Jl 


























- 


u 




*a 


J 
















^i. 






-a 


























= 








■< 












■c 


00 

r. 






o 






























•4 

CO 












c 
a 

£ 

53 

a 








c 
























So 

e 

3 














1 


:: 




3 c" 




-r 


C 


7 - 






iO iO 'O 
CP CD 2 




■d 

a 

CC 








OJO tn I- 

p cu— ■ 


"o 


00 








"cc 


CO 


53 53 -re as -H » 

..^2rfai-?j-ao 50 

CD f»T rn m ^ — ' O 










c 


oo — 


"g 




C 


5. sgggg^B 

M ??CDCDCDtri53o 








EH 


^e 


H 


,5 


H 










ft 


r' 


a 




a 






cu 


o 


w 


C 


- 




X 


U 


u 


- 


o 


|B 




a 

M 

P 
02 




cu 


£ 


X 


o 


M 


Ph 





131 



CC lO 




■* 1 






in 




CT> 


to 


in enco 

rH Ol 








— 


rH 


r- 




j: s 






X 




CO 


x>x 




co 




O. i.O 
01 — 




m 

01 




cm.-i 

r* ■* 
Ol 


to 
oo 
— 




•HCM 

CO -J" 




CO 


CO 

CO 


-*in 

01 I- 

01 i-l 




•X 

• r- 

•OI 


I- 
I— 

to 


01 

:: 
O 

iri 


















-H 




-H 






r. 

CO 


en 

CO 




to 




ci 






l- 




CI 


1- 


-r co s_ 

-T J0H 




• in 

• to 

•CO 


o 


CM 

in 
of 


00 ~ T. 00 

r-i in en to 


CO 1 
CO 


-r tool 
to oi en 


CM 

X 

:o 




-TrH 

•n -r 

01 0) 


iO 

en 
-* 




t- in 

to 


l 




r-in 


- 


ION i-H 
OHM 
CMrH 




•CO 

• en 


to 


- 


o x -f to 
oi-cn in 


oc 1 
oi 

CO 


otox 

01 -h lO 


-r 
01 
01 




x-r 

CO X 

01 r-i 


01 
O) 

Ttl 




iO Q 
I- X 

rH tO 

CO 


to 

CO 
lO 




t-i-H 
OtO 

cn co 




CO 

to 

01 

ci 


?! 
O 

m" 


X -f -* 
to >n as 
;iti- 

Ol" 




■ en 

• to 

• Cn 

■ co" 


in 

00 


o 
- 

i0 

1- 


oo-ci- 
-r -r iooi 

COCO -H CM 


to 


1-1- O 
tOOl T 

io oi :o 


:o 




O-P 

OO 

of 


X 

— 
of 






o 
m 

cm 

in 

t - 


to 
r- 


to 
to 1 


-H to CO I— 
Cn Ol CnO 
t»MOJM 

ofr*" 


o 

IO 




CO — — O i-( r-l H 

-* co in cn -* en to 
ci -r oi r. i r 

I-H 1-H r- r— 


to 


to 


















-r 
co 




-r 


en 
-* 

01 


-* 


O) 








00 

/- 






co in 

CO 


r 

to 


■'- 
co' 


lOONIiiCf o 

i— in -* o -r to oi 

o in rM -* en 

CO"rH r-l" 


in 

o 

01 


■o; 

00 

o 
i - 

Ol 


oo -o; — 00 

H C H 1- 
I~ rH in X 


to 
oi 

CO 

of 1 


t-oi en 

CO rH^f 


X 
00 

of 


CO '0 ~ 

to co en 

r- to 01 


O) 

- 

00 

of 




rHO 

Cn Cn 


m 

in 

to 

of 1 


CO"** 1 to-* 
TCIIM 


i - 


to 

CO 

to 

cn" 


OiOfOMHCI'O 

on on in -r -r rH -o 
-r en rH rH o 

i-r or 


o 
en 

rt>" 


o 

m 
of 

01 


HOON 
OO to r X 

to oi in t- 


en 
of 


-o co en 

Ol T OI 


X 
X 

- 


to -nun 

o en oi 
rninoi 


in 

01 




Cn X' 

to en 
r- of 

CO.-I 


CM 

o 

03 


-* CO I>1— 

co -r i--f 

rH-f it; C) 

r-T in" to" r-T 


o 


co 
oe 

to 

in" 

CM 


-* to rH X to rH to 
H lO-^l CO CO to to 

x x o oi in co x 
cfco'of m'-tho 

r« OI 


CM 

I- 


in 
oo 
• '. 

oo' 

CO 
00 


m-* in m 

o co en i^ 

ofrHofcO 


en 1 
en 
x" 1 


I- iC ^ 

-v .c o 

Ol rH I- 

HOfri 


CO 

00 

m" 


oiX'in 
x to en 

OCI-J 

-r"of of 


IO 

— 

X 

oo 










Ol 1 
JO 


Ol rt tC cJ 
-r X CO -t- 

drtHCi 


10 
■o: 

30 


X 

— 
to 

CO 

CM 




co 

00 








X 

- 


X 

en 


co" 

CO 


CCiOH 
JO CO c 
01 X 1^ 

of of of 




oi I 

X 




ox 
— tc 

COOl 

of 


s 

00 

■c 
oi 










00 

- 




01 o 
DC — 

O CC 


1- 

X 

-' 

o 


Cn -* OS CM 

oi to cn -tf 

to rr Ol I- 

co"x"cnec~ 


"* 

:: 
CO 

CM 


C 
CO 

in 


oi o in x to r-i co 
X CO co to co -o X 
o co x oi in co i- 

in'in"oi"of-*T-Ht-" 

rH 0) 


in 

r. 

cn" 
in 


- 

CO 


co en oo! 

to Ol-O 
1- co -o f 

i* hji in co 


HP 

x" 1 


-j* oi en 

r- 01 00 

jo r- co 

1-4 of t" 


— 

30 


oiinto 

X I- CO 

O-hiO 

-*co"tj<" 





So 



I > ~ 



.^01 o*- 

OJ "~^o o 
£icu 

Cj Pr- CV 

•or a; &ce 

• • - • ~ - 
B . ™ cb" oi 



i S h „-a g 



2S?fr-fS 

co .0 ■ " o> - 
^co — g-cx 

os j; <=• t: h ^o 
es "0 - - 2 h a> 
2 g a p §"-8 jS 

"7 - — — • i * 

K 3 Ch £ £ £ S 



fe; S 



■■j. ffl O B! x 

01 



g a o 
• s •>: 7 



Sao £ ^ _, 

■3 a J 2 



132 



■ Ol CO -ft -CM • 'Xi 



■S S 8 

t-t u 

03^ 



o o x ir: o h i- 'o oi x rH 
co os >c cm -p i- — 1 1- -o x i - 

CO CM CO CO CM CM I> GO 00 ©a CO 



OHHr^CCH 



oooiooiHit: coo 

X O- X T- CO CO H Cft 



r-t r-lrH CM i-H 



ifi -r CO ^QOiOO OS 

i - O O M i r. w o- — OS 
1- HC-J iOrt< 



'£> H H -f* t^ n 

i- o :o i- cm x 



I CO OS CO iO CO r-t OS r O> 



QC' co os cs h r- to cm 

r-l O f CO CM iO OS iC 
-f CO CO rH rl X CM 



r-< -X 

3 1^ cm 



r— X' X iO CC O CO X Xi!tH 

"0> tO 'O OS O ~. CO O I - tO 'X.' 

orjc-i-f hco«0'j:cihco 



Q0 1 CN CM iC CO" T CM X X CM 



OS CM t^ CO 00 -p CO X 
O © CO -^ t-t CM © CO 
CO -P CM -F CO CO CO CM 

-4* to cd~ iC go co co" co' 



iO X X iO -* 1"- CO OS X iC CM 

- co -o os n os i-h co i - co x 
X CM 1 -n -— ( iO o> OS CM Q0 O 

-V 0-f of Of CO l> iO CO" CO CO" -rf 



CO OS OS CO X rf X «-H 

I- X f-H -P r-l CM OI> 

XO- CO~-PCOXCO© 

-fToVooo'no' 



MS 



C5 °3 



,QCO 






~^C * ~ Cy — ^ <S 

■< ™ S 'f -° £ — ^3 cc 

j.q £ a s - 1 " Q t: 



COCM 

• ■ ■ •lO^— 

^ 3"-''- 1 co *— a 
a> oj S S'C^'5_S 



m 



c - -' 



3 S 5 5 c .2 ^ £•* © 

oj W pq sq o « co co Ph 



88 



M 












«H-r - 



iuui 



h 




i 


U5 




vi 




3: 


M 










<o 




•3. 




To 


. 


o 




H 


8 




•K 


£ 


fl 


9 




:*' 


g 


s 




>C 




?'. 


% 


8 


f' 


1 






i 


i 


■ . 


s 


g 


g 




- 




s 



SI 

/ : 









•o 


riij 












g 


jj 
§ 


BiTH 


iS 


"- 


ga i : i 


i f* 


- 


S 




39 


■c 


SI 

R 

?1 


m' 


10 

(4 






i -« —' ~; 


if! 


■3. 
1 

5j 




is 




'4 


a^V¥«(>i 


38 


- 





■C 'f> 1"7. 






' 






- 



.' 



* 






iffl 









!^ j- 



(- (- 



fia££ 






/ / 



9 

a 

a. 



I| |fi 






• 










' 








,'.' 




n 


K 


5l 


3 


3 








ci • 




V 

/ 
1 






S3 

- 

: 


; 
8 

gj 

3 


, 




•6 




§ 

•3. 


'•'si 






:S?" 



! 

5a 



o"S ,'cih'O 
ft a °ii_ S 

•gg 



134 



ooaio) o 'COictn — 
.HHi" ci r o r— os r^- co io i- 

: ,h oTrHr-Tr-i'-J* 



Ol 'Ol H O rH H ^ VD 

CI l" OS OS tfj ClOiH 

CC t> H iC cc ■ o -f oo 






ci oo -r os 

O -* Tt< CO 



• c i ci -r cc O X 3' 

■HWOOiOHiO 



O -^ OS -tN 1- P 

-— i l - C I OS CO i~- 



.XN«H-fl>NHOOO) 



OS CI ~* l-i OO OS h iO 
rH CO CI OS OS CI 00 OS 



iO O H" CI OS OS 00 iC i-l OS i— I 

. io -r x- ci t p -— » -: / — x 
a rH oo -r i- os 2: :ir-mx« 

: cru~"^Tcf cfuc cicicf -^cr 



os os co os r-i -r ic 'X 1 

OOTCC-^COOOSO 
CI OS 1^ OS O 00 i— I CO 

co ci iO cT l^ -© t^" CO*" 



1- rH CO -* 

-r oh o 



•oo-r 
• OS l"*iO 

■ HO 



'S's 



os -r i ft X :c s. ~s. itni- c 

. -f o co co o oo co it: cc os tjh 

^OSCCrHCl-f«l-Cli—.CO00cO 



; c» co oo co co co ci ci ri '^ ~r 



CO CO i-H CO tC X -f" X 

-rf CO CO CO X' CO 1 o 



}-TX-ri-xo« 



30 CC O OS 



i— .OS 



v? 




- 

C 






■:■- 


C 


- 


-r 



WSJ 

h g 3 a) 

5 - 5 S- 



I &M ei ' 

t- cC t- 

: fioof 



,m ^ a -^ m A 5> 

oj eS t: o> i-H - cS 00 

- i oo / £ ~-~-o^ 03 

3 3 5 5 5 P£ « ft£< o 

., S v a- a- o « o o o ^ 
be be 



co i> 



o> s^< G o o 



135 













X 


Oa 


l~ 


C 


p- 


c 




c 






1- 10 


1- 




1 ^ 


V, 03 


to P 


-<■ 1 - 


5P 


lO 


^4 










-r 














1 








































1 


1 : 




CO 


CO 




CO 


!C '0 




































X 


X 




oc 


IT. ~ . 














<N 






CO 














1 ' 












CO' 


01 CO lO CO rH lO 

to* 


CO 


















_ 




o il : c 












t~ »H 














d 




Cl 


Cl 


_ 
- 

ci 


Soio 

CO' — 


o 
■0 


P 


1 


oc o 

1 ^ 

l! 


ia 




o 




tO CO CM X 


CO 
CO 




















CC T -- 


CO 


' a 




* 0? 


oc 




1^ 
























o 


■- x en 






































r- 












1 








-<" 


-r 














,_, 












,„ 




.0 










-f 




















o -fin 






e 
























M 




O 


OJ 


I - 


OlCO-1" 










OC 








X O CO to Cl Ol 


X 










1-1 






ct 


Cl 
Cl 
















CO 


1-1 


rlCICI 


Cl 






_H _l ^ [^ ,_l 


,n 


.- 












CO 


r 


»e 


iC 




t 




1- 






































Ol CO cr — ic 




















CI 


Cl 






'Ot*Mn-roiOXH 


iC 


CJ 






:-j 
























OV rH Cl CO 

CO 


Ol 


<N 




iC 


-. 


co o co >r 




CO co 


■-; 


Ol oc 


I- 




oc 


















HMO- 


























co -r ac 




-. 




















oi co -r 


_ 








Cl 


- 




C 


rH 


c 


1-1 




■- 


ci 






Cl 














- 


iC -c 




iO I- 


Cl 


,. 


„, 














X 


»>ooc 
















•O 31 CO '. l-CI IHI^OQ 

r-l Ol r-l CO CS 








-T i— 1 r-l Ol 






tO -TiC -t 


























.0 




c 












-r 


to 


X 








CO 


CO 


io X -r i- 


oc 


CI r- 


c^ 


so -^ 


o 




Cl 




M 
































1^ lO 55 OS CO Cl 


■"* 


ec 


.-h or- CO c 












1- 


i"* 


Of<D*a5N«.l*.31 




Cl 


1H -!• rH rH i-l 0> 


o 


cj 


CI i-i r-l CN 


I- 


COC 


iC 


co"r- 


~f 




110 
Cl 


co i - oi ci oi ifi r-- co -r 


- 


Cl 












H 




-f 1- X c 


1- 


■OS 


c 


Hl- 


oc 




,_, 




.0 






_ 




















1- •- c 


1 












CO 


-T " <". -r 








-. 






35 








DC 


t— 


r~ 


















-r co i^ co 


-T 




















,_ 


Cl 


c 


H N B 


1^ 


•C 


c 


Clr- 


CO 




-)< 


io ^ rr. 


-j" 




1 


Ci 
















lO 
















^ 










r " 1 










.- 




- 


ci — 


c 


X lO 


CO 




to 




































OiOXOIXH 


— 


s 


iC H i-0 I- 
















-r i - co oi act ri -r o x 


3 






1C " 


lO 


— OS r 






oc 


t^-C 


o 




CO 


OOMTIOtlfil". 


ig 


-f 




CI 






























co 

































-r —';•' co - 

"-"■ £-':c *" -I 

c "sin; o 
od j c c~.a 

g m JgS§rS 

P" -J ~ H 3 - 

3 K £! fi oc «a 



H H 



o — '-r 



'Sic- ^ 



^ CO X 






- - - h c. v r. - ? 
'-:• a 2 - - "3 2 ^ 2 




~ S ' a a T . . ^ ;- 
••SBal.2(a 


^c 


H 


gWo'SrSrSWOob 





H *::.;r 



136 



ft^ c 2— S 

£ g 5.-= Z r 






•*OiWlOZTl 



■ OO M M Q -l m 



iCXM'f CD CT> 



-v cooi to 



• Cft TJ- 00 *-H 



cut-; 



s^ 



I O OS <0 CN CO i> T 



. iO .<0 i- — ?1 X 

■ -r -r — -r oi i- <C 



T X Si Si Si 3 - 



CO(Or4H 



5 '-O X f C-l H CC CO CJ *X> rH 



HCO^f 



'-O O O CC X 
ED !N Si CI O 

tO to Si i— t >0 



<Oi<Q0H'XM 
1 h O h M .— 
CM rH 



HOUOHtD 



• o Si i-h --S -r co ic oi oo ic c-j 

■ iC t— i -r X -T i— i CO I"- T i— I CM 






co ^h -r co si 

OCOtCOH 

H'TIHn IS 



• -— X X Wl^OX'HOl^© 
; iO GN iO iO t— I *-C CO CO O OS CO 

: CO CO r^ ~V cS OA cS iC ^j-frH 



iO 'X ON 



o> •■# OS CO 00 
f OfO'O 
OS 00 SO rH CM 



*HHCO 
g CO -H oo 

gOOCl 

Jj; i> cn co~ 



OOO O CO 



CO rH tOrf* 



• o o 

• 35 os 

' 5P '-O 



&"S 



;oMcoai'xioaiox'f f 



?r=l L 



i— I lO tO -* 



N -hh CO CM U0 

rH O O CO OS 

N00HNH 
iO tG »-0 X 'C 



s?s 



03 T 



; C-5 S3 S 



T^ "^ -^ C2*^ 



rn 0> QJ CO 

" as H o -d be r- 
D H)x _ gg a> a; - 

• j; 3 
■ ■! C 

S3 5 



. . a: - j2 a> =c .«u»ts 

•■ 1 !r, CUj- - 

■DC 



^-Ot'-'-l 

CloOff 1 

a>cococi 



•.:§■* ft o. 

S . - a>" aT a> 

•S333 
« D o3 aS oj 



E-i H 



8 8.&S2. 

O i ■ 

— a> cu ojS 

f o o^*" 

oj 0) 0) ^ - 

^.2 2 



a! a; oj s 

ssss 



H H 



x 



137 













CO 










- 
























— 






to 




CI 




iC 








:: c 




ci tern 








































CO 
-T 






o 
1 - 

cl 




CI 


f- 

Os 

of 






OS 00 OS 
(M Cl CO 

T-H Ol 


COHCI 

Cl Cl — 1 

Ol 


r~to 






CO 


























- 




to 






00 

to 




o 


OS 






f 1 — f 


t^rH 


r-to 
ceio 
































:c 

CI 




CO 






o 

CO 




r~ 


<N 

CI 






OS ,-l,H 
1<r-l CO 


to CO C-l 
Cl 


1~ I~ 
Cl CM 
CJCN 






2 


























Til 




■-c 

CO 






1 - 




CO 


OS 

to 

to' 






O CO!~ 
00 —< O 
tO r-i OS 


>C I~ iC 

T -T T 
















-)< 




i~ 






5 






— 


776 

619 

590 

342 

389 

41,669 

2,404 

1,420 

3,600 


rr. 
UC 


00 
Cl 


1,607 

1,000 

1,257 

299 

164 

2,670 

49 


1,351 
842 

1,007 
841 


o 


,-ico 
coco 
tot- 


■■£ 
CO 


oto 
con 
ci X 

CI 


to 
o 
M 


— 
Is 
to 


r: 
'- 
to 


eoi~ 


OOOC1DO 
*-* ,-H CI OS — r-H 

o:i™t 


01 

o 

C4 






Hf-iooioceio 
ioio»i-i:it-. 

(NOl rH 


1,196 

759 

1,333 

798 


CO 

00 

o 


COirt 

caio 
■cm 


CO 


oco 

C I~ 


in 

00 
Cl' 


t^ 


— 
re 


CI CO ~ iC CI Q CI l~ ~ 

ooiOiC-T'icici'" :i 
t-h c i :o r— cc 


OS 
Cl 

1> 

co" 






-r i-c -r to to oo os 
re x ci x -r co 

to CO rr CO 


4, 082 
3, 062 
4,536 
3,856 


CO 
'C 


OS Cl 
-* Cl 
ON 

Cl Cl 


1^ 

•- 


-p OS 

CI -r 

00OJ 
1- CI 


CO 

1- 

o 


r~ 


to 

OS 

M 


4, 082 
5,897 
4,876 
2, 495 

2, 495 
78, 473 

3, 2S9 
2, 195 
5, 670 


i - 

-'■ 
rr. 


00 

to 

CN 

ci 


8, 505 
3,969 
4,763 
4, 536 
3,289 
17,803 
1,814 




















00 
















— 


6, 897 
2, 381 

7, 371 
2,881 

2, (Ml 

3,741 

453 






-~ 

Cl 

Cl 








i- 

re 

OS 






-r-r 

-r os 


4,309 
3, 289 
4,536 
3,856 


o 

r\ 
r. 


as to 
-r -o 
OSiO 

CI -T 


>- 


-r -Ts 
ci -r 

oo en 

1- CI 


K 

1- 

rr 




- 
as 


9,979 
9,689 

12,217 

1,876 

1,536 

87, 431 

::, 7-12 
2, 195 
5, 783 




J 

•-r 
: i 

Cl' 


9, 185 
1,989 
5,670 
4,536 
3, 748 
26, 421 
3,062 



5 £."3 

■2-3 

-■sg 

,-Mpqt 






'Er ~ K 






c'~ "7 c 
moioic 

~ M M ^ ~ 5 P 

------ „o 

..J4.0.a »« a . 

~ i M go ci ~ Q * 

- i i if-H-* 

S - - - - " 3 ■'. 
i/CQXpao^C-li 



cr £ P^rii 

S = Ct 






aJT3 



138 



> co as »c 



~ i ? i x — 



CI5HOWO 
CO -P -7< IO 1^ 

»o as t~ co i~- 



lO -* 00 — I !N 



. as as cm co 



l-H i-H rt oo 






OOH« 
-P CC X X 

O CO CO Ol 

ooc-foTco" 



~r cc ci 



l-H T-U^O 



co co co cm o 

OlOiOHO 

co~**'-)<"<o'\-r 



"cu 



cS 



oo asco co 
iO o t» CD 
cm co i^ >n 

(■Von" 



OS CD CD lO CM 

tcocoo-t 
cd iO io ir;. i> 



C 3s"a) _ 
og ^c3^ 

d 3 S 3 3 
-3 o o cs o 

4) CO CO 03 H 

so 

> 



SSsS 

asco"^ 1 

CM ii-~"— ' 

~"v*i 4> 

■2-S Si H 

oft? £ 

.. »as ftp. 

if - a> i> aJ 
a) >» cj c • 



"3 5 s 5 

>-sG0C0G0 



5 H H 



sis; 



—- a> cu cd ^J 

e* * £« 
eg- 5-* 8 

S Ph Cl, d, CO 



S _: o 



33 


-- 


_• 


Sti 


sri 








■H 


XX 



139 



• i-H XH O 



■CI Cl -P .-H 



ICOlCXh-^i 



r i — x co -o o r-t i-n^ 



; ,_( .HHOOl^CO 



-r -r x os 1-t x r- o- ci 



CI iC 

■7 1 OS 
I> -f 

of el" 



O « H M rO I"- ,-i OS t- 

~- >r: i- ci o- l~ -t -r os 
co oT iC ^f -jT r-f cf of ic" 



00 ■* 


5 


-J3 
<N 


r^C-J 


IN 





i- i- I- — rncoiCOiHH 
iQ iC "N rH 00 ^ CI OS »C 'O 1^ 



co os t-« os x i-c w -o -o 

-r ,_ -t- ,_, cc ^ Tl ^o 



I'TiOOHOi CI CI OS OS O 



HOWCOC-H-fOJOOM 

t-h os x -o ct o -o o -r x -f 

t* 05 1^ r^ 'j: n *t co o to ^ 

I> rjT ucT r^ CO r-T t^" tT~ od~ ci eo~ 



:■: x 

-t 1 CO 



/. :? -o i^ co -r >r: xi- 

- ,- — r- ci c - x o- 

c> r~- iO ci 't ci -r <N X 



•o CO' :o co. >os x os os o o ci 
:i r :i - :i - /. o — x -r 

iCrHHb-oaoicoocr- 

oT ic co" -rjT co" cf -oT rr oo of co 



.O o 



55 



• i— i — ■ ■ a u co - 

"■— '— ^ t. co r 

-" r^ -O JD «-• W £ ^ 



CO — "" 



a a) © 2 



^02 a; 



-i 






_ x 3 S a; 
S ■ 2 « a - •« 2 <b . -■£ 



140 



, 




, 




T-4CN 


^ 


-r 


iC 


I> 










t^- 


— 


m 


1 <° 


I 




CM© 






-f 




cc 






Propor 
tion oi 
pro- 
vided 
food re 
j ected 




^3 no co 
























t-i 01 




<""* 






< 






























I 






>> . 




lO © © to 


a 


t* 










iro no 


© 


CI 








© 








o 












t/ CO to ^H CO 


3 


— 










ci r. 




























oj 




3 to OH 


33 


I- 










1-1 


CI 


© 
























■9 & 




§ h 




© 














r." 
























h <* 




•-^ 










































oS-b 




C6 














































CO 


HM 


■'j' 


- 










CO IC 


/ 


,- 






00© 




X 


«c 1 








'S 




s 
a 




H 


iCO 
CN 










H J-! 


CO 








ci c ° 




CO 


as 








fc 




s- 






































-d 




03 






































OI 


















































































s 


a 




.WHO^ 


00 


= 










lOlO 


o 














i-C 








co CO 


•c 


CI 










iH :c 


IT. 


00 






OiCC 












£ 


'3 
o 




s 

8 

5 


















f 












CO 




^j 




. r- I- lO -* 


K 


00 










I- H 


f 


,. 






-K © 




t. 


tH 








3 




WOCU^iC 


CO 


~ 










to CO 


: 








© -p 
















KOJClHf 


t~ 












i-t :■: 


r - 


00 






1- CO 




rl 


°^ 








O 




C co" 


-T 


oi 






























•a 
at 




a 








CI 














c' 
















> 




































h 








CO t^ to CT 


lO 


•c 




HHIONO 


c 


X 








r. 








as 




oa 




•§1 




. — CO CO cc 

x -r ci ci ~ 


X 


cc 

r 




1^ TJH ^ lO © 

cC' as i^ cfi © 


i~ 


2 








CO 








cc 




-0 

o 






5 eOr-TpTec 


rr. 


: 






- 


© 






















£> oS 




e 




l~ 




























o 




tH t- 




t- 
































fc 




oSt3 
O 




Cb 






































© CO 


00 


■* 




CO LfO QC CTi lO 


c 


3 






Hl^HiOOlff 


<N 














CI OJ 


-* 


lO 




ci -t oi a. h 




cr 






o^ iro © :c c I C 














= 






- 




"CH W CO 


CO 


:■: 






© ^ OI 1- CI r- 










3S 




5 






:- 








C 






rH 










&H 




~ 




























(3 






5 




























OJ 






























































OS 






. ifo to ^f cc 


CX 


- 




Oi rH TT <M iT3 




CC 






-f OI^HMb 


-M 






W 


c 




KHrtCOb 




ic 




lO-*iOi-li- 


7 


X 






X 1 >cc © z> -^: cc 


O 














CN 


z> 






CTJ 


a- 






© CO OI I- CO-1 










a; 
































O" 
















© 








CO 










































s 




























tDCIHC 1 


e 


cc 




to to to C. o~ 


•^ 


r 






Oi H f CI rt -) 










+^ 




. 1~ 00 CO IT 


-t 


3 




CO CO CO © OC 


3 








© © OS — --LC r- 










§ 




CCCCOOt^ 




-^ 




>C iCiCCOC 


S 








© CO l^ © CO c» 


CO 








3 




g -f-tr~I— "a 


.- 


SC 








CO 






COr-T eOi-Tr- 










O 




e 




l~ 






cx 


















a 




<5 












1 CO 
















< 




























•o ,i 




5 CO 






OC 


X 




,_, 




CN 


CO 








© 




coco-i 


o 






2 CO 








CN 








to 


-T 








© 




i~ c c 


o 




5 










lO 


C 
X 








o 

CO 


:•-. 


c 
— 






1~ 




TTI- 


-r" 

co' 




, 




^H © ©t> 


ee 


— 




1^ to CO CO <3 




c 






CO ^H -f U0 ^H 0C 


CM 




o 




. 1- o © c 


3 


r 




^H COCO CO if 










CO © © iH'^1 C 


: i 




ptfd 




'4COCOC3C- 


3 


r 




OiOiOCT) to 


/ 


OC 


_ 




-f l~- l^ 110 © tc 


T-i 




0) 




g r-T^T©c 


e> 


o 




ic"«i<~-r~t^"ir 


i - 


a- 






ccTrH eOCNC- 


l^ 




■0 73 




C r-(i- 


cc 








:- 


c 












o-« 




o 




■• 




















O P* 


























&H 






























•6 




















































01 


>d 


















































3 


CO 




















































3 
















































o 


B 












fi 
















?^! 
































o 
o 
















00 






















o 





























50 




















d 


o 


q 












5 
















,0 


o 
o 


















O 

o 


co 


T 












CO 

p 

o 

W 
<! 
















<■■; 


















o 
■d 


00 
SO 

i 


o 
o 
o 

pc, 


























5 


g 


















s 


"2 


w 
1-1 

P3 
"4 










c 
c 


iJ 

H 
O 


X >o -^ 








J5 
S 




G 


i^ 
















5>s 
B 

1 


W 

a o 

« o 

(► £ 

a 


:2z 
coiii 

- aT.3 J 


) 


a 

IE 

a 
a 

61 


i 






•c 

c 
c 


R 




o 
3 


Ol 

M 

-aS 

-1 




■-. 


1- 


' 








P.O. CD t 

•: g<os ftC 
£ - <v e» a 


i, ^ 


a 
> 












r-H 








r z 


3 




"Si* 1*1 

g cy £;£ 


q 









■73 ^^♦j^ ° P 


a 






•S33: 
jg m as as c 
.t2 -5 CC CC 0» 


j § 


c 




C 
E- 


c 
E- 






'ai^ooaia 


§ 






! 














^-mXpi&» 








3 








S cp CD'S a 










0) 












£ 














)s 




5 


- 


c? 










PQ 



















141 



COO1C0 
CO C 








CO 




















■* 


t~ X) 
lQ»4< 


CI ■§ 


|Q 


CO-fl~ 

>o to 






— 
CM 




I '° 


- = 






s 


— 


M '- 

tH -T 


1-1 


H O CI 

CO to -H 








l> 






t- 




















I- 


to CO O to -T 
Tr< ,-H CO 

of 


COlOH 
00 -H tO 

to CI 




CM 

- 




1 OrJO 

to oico 


ciior^t^oociaacO'-o • 

H O 1^ CI C~- iC l^ 00 to • 
00 CO CM tH CO CI 


i- l~ -r 
X - o 

CO CI 






X 

to 




















CC 

- 


CI to tH CM t- 


ONCO 
tH 00 CO 




CO 

CO 
CO 




COCMCM 


00 H CI tH CO 
CI - CO 


lOrttD '• 
CM 


x x — 

-r-rco 






o 

X 

CM 






















OrH tH O 
r-l -T> 


tHOCI 

HOiO 




CO 

o 
I- 




OiCOl 
CMCM 


tH ■* lO 00 00 CM Ol ■* CM '■ 
OJ ■* CM CM ^ CO CM • 


or~o 

00CM-* 

tcciw 






CM 




















X 

CO 

of 


-f to -t" 1- CI 

lOiOm-ci 

-*}< 00 tH iC ~H 

coi-T ■** 


CO tH 00 
HOQO 
tHC^ HO 




'.--■ 

X 

S3 




1 r^-rj* --m 

CI lOlO 
CI -*-H 


«CIHHHt|I^h|>. • 
tH rj* tH CO CO tH lO to to • 
T-, t^ 00 TH tH 00 t* CO lO ■ 

Co'i-TtH y^i-^ th" ' 






-t" 

CI 






cm 


CO CI 

(NCO 


to 


o 

Ol 






?! 

o 
1 cf 


OIOiCXMSIOOlCN 

THt^ccci cr. i.o ci -f 

-H T OOOliOriM 
cTrHr-T 


CT- 

o 


t^ 


oooot^oiocMioootfasoicooo 
oi x ci ci ~ ~ — :c co o i> cc Oi th 

X CJ th t- th X iC to CII> tH tH CO 


r~co x ic o 

t^lOCO t-< CO 


Ol 
"Jl 

of 


OlrH 

ci o 

i-H N 


- i 

CO 
CO 


-*•-# o 1 en 

CI t^ Ol 1^ 

»n CO CI UO 

i-Tr-T cc" 


i-HOcocii-icococir-cn 

lO Ol t* -** CO rH 
CM rH CI th 


•o 
'-. 
s 




Hr>t>Ht^HMCOO! 
O CMtH CO 
CI CMCO 


tOHWH 

lO t~ 

CM 


t^ ie oa to -f 

CI ra tl H H 


CM 


coco 
ci «-o 


to 

CM 


l^tOO | CI 
<C ' 7-^ O CI 
CM Ol rH 


-fOi-fcco-tNr-tDifl 
o -r th to ci -o x ci to 

TH lO Ol 


CI 




MtO'fHOlHrCCl-l'COOCOHtO 
hNCOH <Ji to t^ CO X CI CM CO tJI 


1,361 
1,814 

1,154 

567 
1,134 


o 
to" 


'SO 

H* r- 


vO 

ci" 1 


CI to-* CC 

h to -# r~ 

CC tHi-T II th~ 
CO to 


o io ir? o o cc ci -h -h r~ 

f CH^WHXClt^OJtO 
CCHHtOOiON-rf t^iO 

h/co" t^THCfTH 


• - 
— 
.0 

CM 


1- 


ClTH-H-fl^CMCOKOTHOSTHr-.-CT 1 © 

O to tH CO O H< o l^ to CI Ol O 55 00 
H«Q0H01Nt0HC0tDOait-tD 

1 CO*" i-^T-^r-^ CO Cfco'r-rco'i-r 




.c 
-r 




00 
CO 


— 
o 

of 












oi 

lO 
iQ 










1* 

OS 


CM 

Oo" 


uO 
-trl 








T. 
K 


















to 

CM 

lO 


Ol 
Ol 








2,041 
2, 495 
1,474 
567 
2, 722 


Ol 
CM 

oT 


ICO 

-H l^ 


.- 
of 


OliO-H 
Ol~l~ 

Cc"co"tH 
CO 


?1 


-frHCOt^-TjHCCOOlOClt^ 
CJiOTT'CX/.hX "O 
I~ O -H CI tH S3 CI th CO' lO 

cc"in'TH'o'i-rco'"co''"M'' 

CO 


•o 
to" 


r^ 


OJiO O0 rf O -f C^ iC- C M iC 00 H O 

cn «-h r ^ c^: t 3 y. t i ~ i r> co i-^ ^ *.c co 

CD00CN»-«O-T-J , iO-7 , '^f^f , CNC0C0 

co" r-T cn" t-7 i-h i> tjT oT of o r-T of r-T 



p" •«« p 



t4C- 



° 9 

° s 



CJ 01 0) 






b£^! 




. ' '-' 


SCO 
cSJ=i 


03 
O 
H 




H ? 


O 
H 


-— -x.SJ 


X X DQ 






























•- s tiC 






fc 






SCQW 



- <- -1 J^ ^-^ 






3 5 g cp q « 

Si 1- 



— ~ : x - f - ^' JI ^ -~' CT 



cS •" --' tuj-S 
..XItJ fp _ . 



0/ o— o>i_-aj 



h t— c> t— -^ x -H 



:^3S. 



ai eg ci a> & 



O th ^ 



» 53 ~ DtfsconnnSti 



, _^oo 
2 ca a) as fl fl i 

»wnooo( 



142 



O-r- O & _ ' 



l-HI- O 



• OS lO iO CO 

Mr-nC i-H t-I 



• O t^ Sfi .—I 






'OiCHl>» 



■ I— -H r-l S_ 






COI^- i ft C-l "M 3* 

. x . - -c i o x or 



■ co as as i- x -t< c 

■ nt — i ft- '-o x as - 



• iO -n x o a- ti ct ti io 
■ c i o 1 1— i '■£ ■ r- — x to -r 



ClH'frt 



. -r co to O i"- to 



1 1 x x it i-4 as to to i *• re i- io <m i^- 

cix fi as a- -a i— i ~ >ft as o as to ic 

CD CN i-t (N i-H . i-H i-i 



-f -—l OJ iO fl ■— ' 

. as ti --h i- m to 

■ i-rarco"vr i-r 



ichho^oihn x ci x 'C io x 

NfOoaiTCi-oxci so a. as x 
i— 'cor-asasi'-coasi-Oi^-'M-f-^io 

co" rH r-T -r~ e>T cm rH th of of of c i" r-T 



XHf iCMH 

.t:i:ci — r to 

JWOCCHNCO 

• i-f r-4CO~CC"cO~i-4" 



OS X —i 

to X o 
as oi i> 



c-j -^ i-H o co -o- i ft a, 1 1: m «!t as as oi 

o^ta-oi' a. ■ ? u - t-j as -f -r o 

co" 1-4 of Tf co co* of ih" co" of of ci of co" 



a a 



u 5 



8» 

o;i en 
tuog ci" 






£ 2 •*: 



ci 



S5ooo» 



3 x x x x x -3 

fcx 



5 ~ = 
CO ~> co 



«>S^S -2 



--.Co 
0.3 03 

■ ci frft 



u o« 42S +3 



oou 

. a 3 3 
ci ci 



ci co ,1 



g^ cu^cc I 






jMA^So 



113 H '~"* Jo 

~ ci ^corrj 
ci O o -^JS 

g fl C g .„ 



:,:-c^ 



D.k 



148 



ph 55 c / i - — 



-co-— / 



c oo o 
/ — / / 
-c m 2 -c- 



-\ -r — i- -r — 
: i M X -c K C 
>J" r-l 00 3 r-l t> 



's ® 



5 "^ ^ ■ ■ 

u 



/ M A 



!£ 2 :-. — i - 
|£ -r ci — :- 



I - — T O — 



» oe o oo rc< 
K -c *- - X 



1C CC 3 

cjci 



CIKCI © r 



CO -r sc i to © c i -r -a 
i~ ci -k ci ci if. ci 



• z. — -r /■ c. i - 1 - -f 

i t-ioc. 

• (£ — — ifl :':i:.i- 



•C — — 



-. ifi —:-.'. — /. r / 

t .c o> — i - -r .- 

— — CT. -r 'J 









— i - -z — / / - a- -i- 'C 



i '^ S 



£ rr ' ' '_; 5 ? "-' ~ S jtj 

•' — ' — ' c i — ' so ; r — i 









: 

/ 
,- - 



.5 " i ' 

- a v s = s n— - _ ' -- 

5 ~ - .£ - ~ ^ Jf ~ "- - 

« (3 W /' / / :: SB x J4 *» F 

§ I = s B 



^ < 3 ^ § & 5 5 S 



144 











.COOOCO 


COiC^) 


Oh 






11(0 1- 


- c 






c 


S l- 




- IC 








CO l^ 


So , -O S-O 






CO 'J2 CO 




■■£> rp to H* 




M C 


1 K0 'O t- 




w 


i 


iHCN 


Pro pi 
tion 
pro 
vide 
food: 
jecte 


























3 






>> . 




• O^OCO 


>o co a> 


000 03 


!0 rH 00 «D 




a. c 


; l~ oo « 




H O 


. 


CO ti 






■ol 

cits 




w cm os eo i-i 


?J X 00 


oaica 


O CO CO o 




o ! . 


H -T O 1C 


- 






1-H Ol 








5 


O ^H 










1 o 


1 TPCO r- 


a 


i- 










O 
































f ^ -f 71 M H 


t~^l-H 


= 


^ 


O-. COCNO 






- 


5 l^CO 





3 i- 




1^00 






d 






'^ fl 


^ 


CO 


Ol 






>r 


1 




cV 




CO 






Ph 




S- 




























01 






s 




























§ 


H 




• HiOOJiO 


CN O"- CO 


CTJCOt-H 


lOCOrHiO 




: 


^ 


< touoc 


T 


r* t 


• 


-h CM 






'i ,_i °' 


l^- CM 


CM rH 








l- 




<r 


i t- 








£ 


'53 
o 

H 

Oh 




5 

3 












c 






" 


i 




_^ 




. ,^ _« „ ^ 


l> »C 1^ 


OHI» 


I^l-O l~ 




- 




( T«l^-1 


u 


5 r 


i 


oo 













CM t~ O 


-fCI'O 


OXCCC1 






— 






3 <i 




-.•' -r 








SCITTT 


CJ •— Ci 


coom 


OS lO CO 04 






c 


-7* OS -T 


a 


- 




COCO 








S3 ,h 


co" 


T-T 










" p-T 


c- 


r a 






<Q 




a 




^T 




















I 




l-t 
4> 




<j 


































oiooo'i'O'-Dci'HmfioMoi^ajaiccM^ 


l- 


T)"T«I^ 




c 




COt^. 








■ »To::iri .- -o: ^h co co >- — s •— iCthiomcod" 


o 


-ricj: 


c. 


; r- 




ccco 






■S3 

X! OS 




«mh i-t co oi *tp i-h co oi i-i t-h n -i c 


o 


1 COlH-H 


a 


i « 




CO 


-a 

o 
5 






§ 


c 








" 










5 


















a 






















.I^COOlCOi-HTPi-HrHCMCO 


C]HtOfHiOh.h- 


c 


!OH 


"^ 






t^ rH 










2 SO rH -3" Ol 


i-H CO rH 


■- 


) 








-f CM 














ir 


> 




c 


1 


CM 










e 












- 






ri 






s 


















4) 
03 
















5 a 








d 




.HOOOlHOinMO^OPIiO^NniOMrtOl 


«£ 


iomc 


/ 




-pa 




w 




ec CO CO rH t-h ^pliOCIT CO Ol Mt^Mh 


c 


»- 








aiio 






'3 






S* -1 


<£ 










-p 








B 


















IH 

Ph 




6 


















•fO-tl^H^HHiOfl'NHNOOOMPrl 


<Z 




: 






00 t^ 










. i~ -s_ ic co o i uo o o i io r. ^- oi ~ to a -p -p o o rr 


— 


COiO S 









to o 






fl 




-'-. i';Tr.CTi-c-ii- ->: ci :t .- ■- co co -r -r >r 


(T 


rf-i-r 


c- 






oi ai 






3 
























S rH rH i-i i-H <N r-H rH KCOC 






o 


•o 












a 




O T- 

r- 

C5 


O* 






IT 




























< 




















* .' 


6 




» 




CO 








t^OJ 


lO 


t^ 














r- 






T 


-i 












41 




s 




Ol 








«o C-l 


1 - 


O 














a 






:■- 


c 


1 










o i 


C 

M 

fl 






CM 








lO TH 


CO 


Ol 














T 










C 
















^^^-.HrfOct»f ofccf i>oi~ei?ic 


Ot 


co «-h <r 




<x 




00 1^ 


o 






. cj « p; c ?i a: i^ ~ i^ x r- c- - i- -r c^ co o o x 




o -.o -r 




1 




O Tp 








BohHHCCO'-Xf^HO^PITPIOiOTTK 


cc 


to co cr 


5 


r 




(OOl 


a. 






SpfT-i-iHrl -P of <Orn-.o of rH rH r-H COCOCN 


IT 


OlrHCN 


«: 


oc 




0frH~ 


■d -c 






e r- 


IT 






c 






O — 




















o > 






ct 














h 
























■c 


































































3 


■6 

CD 
































































w 


3 


















































R 






























= 
































o 












o 


a 

























































■c 




o 
















JCH 


t! 
































K 








o 




1 


























































o 

o 
-a 




4 




o 
o 
Eh 














> 
a 


<u 

a 

03 
































s 


o" 

01 

CO 




.S 




Ss 


SI 














O 
































-J 


-c 




M 




"S 


















"* 


TJ1 

CO 
(N 

£i 

Ph 

<S 
fl - 








or 












c 
« 

1 
3 




41 








"to 
| 






-~"- ' CM c O n« rvi * ° 
CO "A - C) Si^-C-l 
X >-T A , Ci ^-^3 ^^h -^ 

1—1 ^ ^— FT-» ~ CJ Tj ^ r*H 


co" 


01 i 




co" <N 




CO 










w C^^ • - -^r; a/ 4> -£ .i; -^ n 






41 Jh Jj 






4 
01 

41 




Sco 
_co 

41 K 








.. .O rH 1 41 ^ v. y. y. /. :- -/. y -r co ~ -■ - 4 

So t»» / » * * " ' ^ «>h f i«- ; > 


c 


a. ai b 

.. * P.O. 

soot 




o 




-^ 6 

g_H 

-^ as 

- 41 








0) P3 PO O t-1 O Oh Ph Ph Ph P« Oh CU Ph X a. 'X X X X 
bo 


H 


.s s a 

(» c3 c3 ci 


H 


H 




oij 










.ti x x x. 

3 














CU 




& 








S'n 










r> 










































HH 












o 


o 





145 






i^. . cc • — -^ 



X -" -c i 



•HrirtC-l 



X C". "- I ^ 



' •-■ f Oi tD 1^ -f'Jj W t- « C^l 
■ © f O Ut d Oi C M t '© O 
. l^ CO CO uO CO' T ri r-i 



ocor--^ 
— -— -ri io 
co i-( 0) -r 



. © © © O Ol © CO r-H 
• 71 it © -r O SO 3C I> 



i- oo x c :i •* 

Tl — I- '.- it '0 



1 - -7 I — ' CO 

x x © .o i- 

C0 tQ i-t 01 



>j>rHO .0 ci co :: © 1- 



1 X CO ^h Ol © 

r-< -r in cr. -r — 

POl CI 01 CI 



X rH (O Ol CI 



© © -T X -V .— i X -T- DO W 1- lO 

/:hc-c:-:r/ © © r ~ :: 

cc-r cirHOiCi'Cio. cr. x 



CIH--iH 



© © -r c- © ~ 
CO i-t © i— i © © 



C — ' i- ~ -r 
X X i — I ft 
© © CN O-n* 



© © ^- io x <t it oi it © ut lo 

o t c i — © X © I - I © — I - c 

© © 1- — it -T i— I- -T OSl-HOC 

i-T co h i ? r ih c r co c r r r o r co ? r 



* o :c x -f h 
© r r x — x 
co © t- >t x co 



X ©XT?) 



© iC -r 

© I - CO 
COr-i — 1 

-r'co t-h" 



'T £ — --— 't 



§ § g o2, g & b! tj " 



K£; 



„' x p 

r-iff- 
6523 



be u ii ^r 



s» p, a- x x 
—No. 150—04- 



"• : " ' M — 



r. to - ;f — •£ £ 

~ « M 33 5 >•> 



■o~g §.2 




CJ <D 






"*"•£ 


i- 4) 0> 4] 


- 


bog 


r -' r r y 




~T 


r - 2 2 - 


r- 


~ Z; 


X — X X X 




H«a 



-10 







/ - 

- s_ - 

, V ■ 



146 



a 

'■^ 
a 
o 
o 









-5 fi'O'O r 



■2 * 

*"0 



"a, 

•d-a 



■ CI • !~ I- CO .-I • CO 



• i-l ".O "M lO 



■ *# CO © SO 



.CI 

3S 

§09 



.HflOOlHH IC 
« /_ &s ..C OC0 CO 



. X O I' Ol Ol M 1^ O ^ 



I- SO 01 -M 
= CI 

Sr-T 



. Z- T~l i 



iff.fi^0:41~0 



-f CO 








t- • 




















CN • 



OHtfl iO l- i— i 03 00 -T I * 

.ocnc i— t X' x co x >o -r 

■ OOHiCiC X C i-0 -f CI 



IHT-IWH l-> tH t-I 



/ r i — — - c i • ~ c .— . o cr. c : x x — x x 



a- 1> co n x 

X f*i:ir1 



I, ;c SS — 71 



»-» CM "0 X V~ 



«■* t- QC © i- 
i- x ci -r to 



co -r »-h x x cc co ic i - .-o co 



• r-l C» 00 lO ift iH 01 



■ co x o cs co '0 - x r.r- r. 



<0 CI X 01 



i ;i-ir.oi*:i*r«i , i-i 



«0005HlO( 



■ co o i — co r. — i - i 



71 CO H I- Oi H H C) Oi Oi M 05 'C iC O 
X ? I ' /! X X CO I ~ CO Oi t—i CTj C7 1 1 O 1 



i-t X' "**< ^f * 



■0-4 01 a- CHH^r-S 



* O »C /.■KH-fl-H'fH! 
Iri 01 X iC >0 «(t -H CO r 



l^ -T* -f -* t^ iO »C XHI>f NnTCl 

*r Oi iC C5 o h ic x -r x >o x oi >o x 

01 t^ f I- Oi iC HCIOi-ttiCOt O) 



CI H 00 1- H I- t .C rH CO iO CO H I- H 00 -H (J) 

x x o i x x x co or. co. -z. i — r< X x CN " " ~ ' 



o co or- >o c-c ~- r 



< CO iC o Ol O 01 



1 C-l I"- X CO lO rH ihhhM 






3 W 



O m.I 



.. * 2; fi o 



art's.- * 

.„• t, —.2 x> g 

u"S S <v3 a; 



1,2 rH'O 



^0 ^OJ WN £ c-1 co ^-cc 



03 CO 

M co- .. 

>0 tNi-lCl 






13,311 



..S3 s »^<»« a - 

' . S 80 2 «B D? ® 

£;S 3j§* g 2 oa 



- . 03 — <o C3 

/. oj 2 •£ co o 
£3257 - 

ct cC 0; ^ is ^* 
CU cc Ph W OQ '/.' 



147 



uz 10 do — 7 1 



• j x i i • - i - cc s -~ - : * i a& cc 
■c • ■ > t r— '.- rH lO tH 



■ x i - : -. i - o -r <-i 
■ i - i - -c i - -r -o 



• rH h l~ -x --C p 
■ i - — X 



■ 7 I ' 7 : 7 S. -.7 •— 7 1 



■ t» cp <e oc oi -^ • - — x 

. X 3 Q — .- — — — I- 



X 35 3>iC — — X 

OOOH1»0)H 



r. cic cc — a . 
■ f s_ -. r. ■— — 



s. y_ i- 77 — / : :- - ■' '.:■'. ~ 71 

7. r-^Til- / — -c X / 77. -.2 — — 



r- SO i-l ■— 



CI r. r- 



71 it 

g — 
— ■ . 



rH Ifi r- I - S. ^ :- i ~r 7 I — - -r -r 

O '- ' ! I — — - ~ — — — ~ I r- S- r- 

i*'/.c:i?.::-c / / i - X r - X 

r-' 7 i r-* r-" 7 I — i ■ 7." 7 l' i— ' — * 7 l" — " — ' 



^- 71 — :7 71 — .-t M 71 71 71 M — 71 



c - _ 



— : " ''1. 



: - v : g ^ 
) w o o a 3 
f g§2 ? H 



- T C - - - ~ ' ** 

'S <Stntl ~ 4> fe ~< — 



£^-r > f£2 u > £ "5 "= — 

sir ^5': ~ -r = 5 5 .i 



148 



FOOD ISSUED FROM STOREROOM FOR ONE YEAR. 

The following table shows the kinds and amounts of food issued from the store- 
room of the hospital to all the kitchens during the fiscal year July 1, 1901, to June 
30, 1902, as shown by the ledger accounts of the storeroom. The quantities of different 
nutrients in each kind of food are also included in the table and the values for per- 
centage composition by which they were computed, the latter being assumed from 
averages of analyses of similar materials." 

Table 36. — Total weight, composition, and amount of nutrients in food issued from the 

storeroom for the year July 1, 1901, to June SO, 1902. 





Percentage composi- 
tion. 


Weight used. 


Kind of food material. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 


Total 

food 

material. 


Nutrients. 




Protein. 


Fat. 


Carbohy- 
drates. 


ANIMAL FOOD. 

Beef: 


Per ct. 

14.3 
39.2 
91.4 
20.2 
20.2 
20.2 
18.5 
2.2 
11.9 
11.7 
14.8 
15.6 

14.1 
13.0 


P< r ct. 

23.8 

5.4 

.1 

3.1 

3.1 

3.1 

4.5 

.1 

19.2 

1.2 

18.1 

6.3 

18.7 
24.0 


Per ct. 

2.5 

2.5 
2.5 

"".1 


Kilograms. 

34, 977. 5 

1,544.8 

245. 9 

5. 708. 
39.5 
59.1 
68.1 
51.7 

563. 7 

181.4 

114,511..") 

9. 334. 1 

10,244.7 
7, 575. 9 


Kilograms. 

5, 001. 7 

605. 5 

224. 7 

1,153.0 

8.0 

12.0 

12.6 

1.1 

67.1 

21.3 

21,392.6 

1, 456. 1 

1,444.5 
984.9 


Kilograms. 

8,324.7 

83.4 

.2 

176! 9 

1.2 

1.8 

3.1 


Kilogram*. 












142.7 




1 




1.5 


Oxtails, as canned 




Soup, as bouillon 




Tongue 


108.2 

2.2 

26, 162! 6 

588.0 

1, 915. 8 
1,818.2 




Tripe 


.4 










Lamb and mutton: 




Mutton, fresh, side 








Total 








215, 138. 9 


32, 385. 1 


39,186.3 


145. 6 












Pork: 


9.1 
8.0 
19.0 
14.2 
13.4 
4.1 


62.2 
49.0 
34.1 
33.4 
24.2 
6.9 
100.0 
86.2 

31.9 
26.6 


.5 


10, 170. 1 

17,800.0 

21.0 

15,213.5 

2, 038. 6 

1, 360. 9 

22, 247. 4 

917.7 

17,746.1 
35, 611. 1 


925.5 

1,424.0 

4.0 

2, 164. 6 

273.1 

55.8 


6, 325. 7 

8, 722. 

7.1 

5, 091. 3 

493.3 

93.9 

22, 247. 4 

791.0 

5, 661. 
9, 472. 6 




Fresh pork, side 




Ham, potted 












Pig's feet, fresh 




Lard 




Salt pork 


1.9 

15.6 
13.0 


17.4 

2. 768. 4 

4. 629. 5 




Sausage, salted and 


88.7 


Shoulder, smoked 








Total 






123, 156. 4 


12, 262. 3 


58, 905. 4 


88.7 










Poultry: 


13.7 
13.4 

16.1 


12.3 
29.8 

18.4 




10, 282. 7 

477.1 

3, 568. 1 


1, 408. 7 
63.9 

574. 5 


1,264.7 
142. 2 
656.5 




Duek 




Turkey 








Total 






14, 327. 9 


2, 047. 1 


2, 063. 4 














Fish, etc.: 

Cod, salt 


10.6 

16.0 

28.6 

11.2 

20.5 

5.9 

16.3 

1.2 

6.0 

19.5 

19.3 

23.7 

'-'5. I 

9.4 

8.1 


1.1 

.4 

.3 

3.9 

8.8 

.7 

17.4 

.2 

L3 

7.5 

14.0 

12.1 

1.0 

4.8 

.5 


5.2 

.2 

.7 
3.3 

,2 


695.5 

3, 147. 3 

2.0 

3, 083. 5 

190.9 

24. 5 

13,112.1 

25.6 

5, 137. 2 

554.1 

19.1 

36.1 

6. 8 

1,418.1 

29, 047. 


73.7 

503.5 

.6 

345. 4 

39.1 

1.4 

2,137.3 

.3 

308.2 

108.1 

3.7 

8.6 

1.7 

133.3 

2,352.8 


7.6 
12.6 


36. 2 


Cod, shredded 




Herring 


120. 2 

16.8 

.2 

2, 28l! 5 




Herring, smoked 








Mackerel, salt 




Ovsters, in shell 


.2 




66.8 

11. 5 

2.7 

4.4 

.1 

68.1 

145.3 


169.5 






Salmon, smoked 




Sardines 




Shrimps, canned 




Shad 




Unclassified fish 








Total 








56, 199. S 


6,017.7 


2, 767. 8 


205. 9 













a\J. S. Dept. Agr., office of Experiment Stations Bui. 28, revised. 



149 

Table 36. — Total weight, composition, and amount of nutrients in food, etc. — Continued. 



Kind of food material 



ANIMAL FOOD — Continued. 



Eggs. . . 
Butter. 



Percentage composi- 
tion. 



Pro- 
tein. 



Per H. 
13.1 
1.0 



Cheese: 
Cream . 
Edam . 



Total 



Milk and cream: 

Condensed milk . . . 

Whole milk 

Evaporated cream. 



Total 

Total animal food 



25.9 
25.9 



Per ct. 

9.3 

85.0 



33.7 
33.7 



( 'a l'l id- 
hy- 
drates. 



2.4 
2.4 



8.8 
3.3 
9.6 



VEGETABLE FOOD. 

Cereals: 

Barley 

Buckwheat flour 

Corn meal 

Chocolate wafers 

Crackers, cream 

Crackers, reception 

Crackers, soda 

Wheat breakfast food ... 

Ginger cakes 

Ginger snaps 

Cereal breakfast food ... 

Hominy 

Macaroni 

Oats, rolled 

Pop corn 

Rice 

Rice, flaked 

Shredded whea t 

Unclassified breakfast 

foods 

Vanilla cakes 

Vermicelli 

Wheat flour, Graham 

Wheat breakfast food ... 

Zwieback 

Wheat flour 



8.3 
4.0 
9.3 



8. 6 
6.4 

7.1 
12.9 

9.7 
10.6 

9.8 
11.0 

6.5 

6.5 
11.7 

8.3 
13.4 
16.7 
10.7 

8.0 

7.9 
10. 5 

12.1 

6.6 
10.9 
13.3 
13.6 

9.8 
11.4 



1.1 
1.2 

1.3 

48.7 

12.1 

12.7 

9.1 

1.4 

8.6 

8.6 

1.2 

.6 

.9 

7.3 

5.0 

.3 

.4 

1.4 

1.8 
14.0 
2.0 
2.2 
1.9 
9.9 
1.0 



Total 



Sugars, starches, etc.: 

Candy 

Chocolate 

Cocoa 

Honey 

Molasses 

Olive oil 

Sirup 

Sirup, maple 

Corn starch 

Sugar, brown 

Sugar, cut-loaf 

Sugar, granulated 
Sugar, powdered . 
Tapioca 



54. 1 

5.0 

11.2 



77.8 
77.9 
78.4 
30.3 
69.7 
68. 5 
7::. 1 
76.3 
76.0 
76.0 
79.9 
79.0 
74.1 
m. 2 
78.7 
79.0 
81.9 
77.9 

75.2 
71. 6 

72. 
71.4 
71.8 
73.5 

75. 1 



12.9 
21.6 

.1 



48.7 

28.9 



100.0 



Total 



Vegetables: 

Asparagus... 
Beans, Lima. 
Beans, string 

Beets 

Cabbage 



l.s 
3.2 
2.1 
1.3 
1.4 



96.0 

30.3 
37. 7 
81.2 
70.0 



70.0 
71.4 
90.0 
95.0 

100.0 

100.0 

100.0 

88.0 



3.3 
9.9 
6.9 

7.7 
4.8 



Weight used. 



Total 

food 

material. 



Kilograms. 

29,3,S9. 1 
45, 450. 5 



Nutrients. 



1'rotein. 



Kilograms. 

3,850.0 

454.6 



Kilograms. 
2, 733. 3 
38,633.0 



Carbohy- 
drates! 



Kilograms. 



5,681.8 
36.5 



5,718.3 



323. 2 

401,194.5 

2, 908. 3 



404,426.0 



894,107.2 



1, 171.7 
9.4 



1,481.0 



28.4 

13, 239. 5 

279.2 



13, 547. 1 



72. 045. 



898.. 6 

818.2 

6, 753. 4 

6.8 

174.1 

75. 9 

13, 575. 9 

2.3 

1,753.6 

515. 4 

17.7 

4,764.6 

2,322.3 

6, 453. 7 

11.4 

7,704.5 

75.5 



4,015.0 

415.0 

21. 6 

2, 605. 9 

4,154.6 

8.2 

282, 863. 6 



340, 086. 5 



76.4 

52. 1 

479.5 

.8 

16.9 

8.0 

1,330.4 

.3 

114.0 

35.5 

2.1 

395. 5 

311.2 

1,077.8 

1.2 

616.3 

6.0 

5.1 

485. 8 

27.4 

2.4 

346. 6 

565.0 

.8 

32, 216. 5 



38, 203. 9 



1,914. 8 
12.3 



1.927.1 



26.8 

16,047.7 
270.5 



162,561.3 



9.9 

9.8 

87.8 

3.3 

21.0 

9. 6 

1,235.5 



150.8 

46.9 

.2 

28.6 

20.9 

471.3 

.6 

23. 1 
.3 

.7 

71.7 
58. 1 

.5 
57. 3 
79.1 

.8 
, 828. 7 



519. ! 
184.8 
239. 5 
226. 8 

10,461.0 
123.9 

10,401.7 
296. 6 
795. 5 
212.3 
872. 9 
115,565. 7 
785. 9 
352.5 



24. 1 

51.9 

.1 


90.0 
68.9 








123.9 






























1.5 



141.041.2 



315. 5 

1,660.2 

1,548.0 

5,638.0 

68,802.3 



5.7 

53. 1 

32. 5 

73.8 

963.2 



.6 
5.0 
4.6 

5.6 
137.6 



137.3 



' 174.8 

20, 059. 7 

325.7 



20, 560. 2 



21, 137. 7 



699. 1 

637. 4 

5,294.8 

2.0 

121.3 

52.0 

9,924.0 

1.7 

1,332.8 

414.5 

14.1 

3,761.0 

1,720.8 

4, 272. 3 

8.9 

6, 086. 7 

61.8 

37.8 

3,019.3 

297. 1 

15.5 

1,860.6 

2, 983. 

6.0 

212, 430. 8 



255, 058. : J > 



498.3 

56.0 

89. 9 

184.3 

. 322. 9 



7,283.3 

211.7 
715.9 
201.6 
872. 9 
115,565.7 
785. 9 
310. 2 



134,098.8 



10.4 
164. 1 
106.8 
134.1 
3,302.5 



150 

Table 36. — Total weight, composition, ami amount of nutrients in food, etr. — Continued. 



Percentage composi- 
tion. 



Kind of food materia] 



VEGETABLE FOOD— Cont'd. 

Vegetables — Continued. 

Carrots 

Cauliflower 

Celery 

Corn, green 

Cucumbers 

Eggplant 

Kale 

Lettuce 

Onions, dried 

Onions, green 

Oyster plant 

Parsnips 

Peas, green 

Potatoes, Irish 

Peppers, green 

Pumpkins 

Radishes 

Rhubarb 

Sauerkraut 

Spinach 

Squash 

Sweet potatoes 

Tomatoes 

Turnips 

Beans, Lima, dried 

Beans, kidney, dried 

Beans, white-pea, dried . 

Corn, canned 

Mushrooms, canned 

Peas, canned 

Peas, split 

Pumpkin, canned 

Rhubarb, canned 

Squash, canned 

Tomatoes, canned 

Tomato soup, canned 



Pro- 
tein. 



', r a. 

0.9 

1.8 

.9 

1.2 

L2 

1.4 

1.0 

1.4 

.5 

1.3 

1.3 

3.6 

l.S 

C>. 2 

.5 

.9 

.4 

1.7 

2.1 

.7 

1.4 

.9 

.9 

18.1 

18.1 

22. 5 

2.8 

3.5 

3.6 

24.6 

.8 

.6 

.9 

1.2 

l.s 



Total 



Fruits, berries, and nuts: 

Apricots 

Apples 

Bananas 

Blackberries 

Cantaloupes 

Cherries 

Citron , dried 

Cranberries 

Currants 

Crab apples 

Damsons 

Pigs, fresh 

Grapes 

Grapes, Malaga 

Grapefruit 

Huckleberries 

Jelly, apple 

Lemons 

Olives 

Oranges 

Peaches, fresh 

Pears 

Pineapple 

Plums 

Raspberries 

Strawberries 

Watermelons 

Whortleberries 

Fruits, dried: 

Apples, evaporated . . . 

Currants, dried 

Dates 

Figs 



1.0 

.3 

.8 

1.3 

.3 

.9 

.5 

.4 

1.5 

.3 

.9 

1.5 

1.0 

1.0 

.6 

.6 

.3 

.7 



.5 
.4 
.9 

1.7 
■ 9 



1.6 
2.4 
1.9 
4.3 



Per ct. 

0.2 



.3 
.1 

. 1 
.4 

■j 

!i 

3.4 
.1 
.1 
.4 
.5 
.3 
.2 
.6 
.4 
.1 
.5 
.5 



1. 

1. 

1.8 

1.2 
.4 
.2 

1.0 



1.1 



Carbo- 
hy- 
drates. 



Weighl used. 



Total 

food 

material. 



Per ct. 

7.4 
4.7 
2. 6 
7. 7 
2.6 
5.1 
l.s 

2. 5 

8.9 

5.5 

Hi. s 

10. S 

9.8 

14.7 

26.0 

2.6 

4.0 

2.2 

3.8 

3.2 

4.5 

21.9 

3.9 

" 5.7 

65.9 

65.9 

59.6 

19.0 

6.8 

9.8 

62. 

6.7 

3.6 

10.5 

4.0 

5.6 



.3 

. 1 

1.0 



1.5 
.6 



1.2 

1.2 

.1 

.0 



.5 
20.2 
.1 
.1 
.4 
.3 



1.0 
.6 
.1 

3.0 

2.2 

1.7 

2. 5 

.3 



12.6 

10.8 

14.3 

10.9 

4.6 

15.9 

78.1 

9.9 

12.8 

10.8 

19.1 

18.8 

14.4 

It. 1 

8.5 

16.6 

70.0 

5.9 

8.5 

8.6 

7.7 

12.7 

9.7 

19.1 

12. 6 

7.0 

2.7 

13.5 

66.1 
74.2 
70.6 
74.2 



Kilograms. 

1, 203. 9 
33.6 

2, 611. 8 
14,752.5 

2, 150. 1 
2,686.5 

12, 364. S 
980. 9 

16,999.5 

3, 533. 3 
886.9 

6, 370. 9 

1,672.7 

211,329.7 

345.5 

15.9 

6, 105. 6 

2, 707. 7 

3, 454. 5 

439.8 

31,904.1 

28, 737. 4 

15,047.7 

30, 380. 

2, 114. 5 

1,393.2 

18, 400. 

6.S12.2 

15.9 

4. 848. 3 

4, S28. 2 

3S.2 

7, 889. 5 

1, 489. 1 

35,781.1 

635. 5 



Nutrients. 



Protein. 



Kilograms. 

10. s 

.6 

23.5 

177.1 

15. 1 

32. 3 

17:;. 1 

9. s 

23S. 

17.7 

11.5 

82. s 

60.2 

3, 804. 

21.4 

.1 

55.0 

10.8 

58.7 

9.2 

223.3 

402. 3 

135.4 

273.4 

382.7 

252.2 

4,140.0 

190.7 

.5 

174. 5 

1,187.7 

.3 

47.3 

13.4 

429.4 

11.5 



558,925.0 I 13,804.1 



38.2 

7, S23. 9 

1,307.5 

10, 835. 5 

19, 02S. 9 

10, 029. 1 

208. 5 

274.1 

190. 9 

57.3 

63. 6 

359.1 

14,452.7 

202. 3 

42.9 

374.7 

4, 93C.. 4 

3, tsl.s 

182.5 

3, 105. 5 

1,363.6 

4. 636. 4 

1. 549. 5 
50.9 

245. 5 

5, 685. o 

22, 180. 9 

66.6 

6, 096. 8 

1,936.8 

4.5 

23.9 



.4 

23. 5 

10.4 

140.9 

57.1 

90.3 

1.0 

1.1 

2.9 

2 

.6 

5.4 

m.r. 

2.0 

.3 

2.2 

14.8 

24.4 

1.4 

18.6 

6.8 

23.2 

6. 2 

.4 

4.2 

51.2 

44.4 

.5 

97.4 

32. 1 

.1 

1.0 



Fat. 



Kilograms. 

2.4 

.2 

2.6 

59. 
4.3 

s.o 

24.7 
2.0 

50.9 
3.5 
3.5 

25. 5 

3.3 

211.4 

11.7 



Carbohy- 
drates. 



KilograTtts. 

S9. 1 



6.1 
10.8 
17.3 

1.3 
63.8 
172.4 
60.2 
30.4 
31.7 
20.9 
331.2 
81.7 
.1 

9.7 

48.3 

.1 

55. 2 

7.5 
71.5 

7.0 



1,593.6 



23.5 
5.2 

108.4 



SO. 2 
3.1 
1.6 



173. 5 
2.4 



2.2 



17.4 
36.9 
3.1 
1.4 
18.5 
4.6 



2. 5 
34.1 
22.2 

2.0 

134.1 

22.7 

.1 

.1 



151 



Table 3<>. — Total weight, composition, <tn<l amount of nutrients in food, etc. — Continued. 





Percentage composi- 
tion. 




Weight used. 




Kind of food material. 


Pro- 
tein. 


Fat, 


Carbo- 
hy- 
drates. 


Total 

food 

material . 


Nutrients. 




Protein. 


Fat, 


Carbohy- 
drates! 


VEGETABLE FOOD — Cont'd. 

Fruits, dried — Continued. 
Peaches, evaporated — 


Perct. 
4.7 
1.8 
2.3 

11.5 
2.9 

6.3 
7.9 
7.2 
6.9 


Per rt. 
1.0 

3.0 

30. 2 
2.",. 9 
57.4 
31.5 
14.6 
26. 6 


l'i r ct. 
62. 5 

62. 2 

<;s. 5 

9.5 
11.3 
31.5 
6.7 
3.0 
6.8 


Kilograms. 
10,194.1 

9,113.2 
2, 280. 9 

24.1 
40. 5 
61.7 
504. 5 
20.9 
2.7 


Kilograms. 

' 479. 1 
164.0 
52. 5 

2.8 
1.2 
3.9 
39.9 
1.5 
,2 


Kilograms. 

' 102. 


Kilograms. 
6,371.3 
5, 668. 4 
1 W 4 




68. 4 

7.3 
10.5 
35. 4 
159. 
3.0 
.7 


Nuts: 


2 3 




5 8 


Cocoanut, shredded 

Nuts, mixed 


19.5 

33.8 

6 


Walnuts, English 


.2 


Total 








142,481.4 


1,554.5 


1,086.3 


31 702 4 












Beverages, condiments, etc.: 


1.5 
1.4 
4.8 
1.1 
.5 
1.1 
11.7 


.2 

2 

o!e 

.4 
.3 
.4 
.4 


12.3 
10. 5 
3.7 
4.0 
2.7 
4.0 
21.0 


56. •', 
15.2 
35.0 

52. 7 

2, 897. 8 

272. 7 

717. 1 


.9 

.2 

1.6 

.6 

14.5 

3.0 

84.0 


.1 


7.0 




1.6 


Mustard, German 

Pickles, chowchow 

Pickles, cucumber 


2.0 

2 
8^7 
1.1 
2.9 


1.3 
2.1 

78.2 
10.9 




150 6 






Total 









4.047.4 


104.8 


15.0 


251. 7 




















1,186,581.5 


53, 744. 9 


8, 194. 7 


491,494.3 











Total food 








2, 080, 688. 7 


125,789.9 


170, 756. 


512, 632. 











PERCENTAGE COMPOSITION" OK FOODS USEO. 



Table 37 "below sbows the percentage composition assumed for each article of food 
used in the studies herein reported. In the case of food materials eaten in the uncooked 
state — for instance, bananas, celery, etc. — the values used are averages of analyses of 
similar materials taken from a previous publication of this Office. « In the case of 
most of the cooked foods the percentage composition was computed from the weight 
of the cooked food and the weight and composition of the raw materials, as explained 
on page 15 preceding. In a few cases, through lack of time or because such a course 
might have interfered with the work of the kitchen employees, it was not possible to 
take Weighings of the ingredients used in preparing the foods, and it was necessary 
to make use of computed or determined analyses of similar foods made for other 
purposes. 

The reference numbers in the column at the left of the table correspond with 
those given in parentheses in connection with the materials in Table 35, and 
serve to indicate the values used in calculating the quantities of nutrients in each. 
In some cases the values used for such calculation were individual computations of 
composition, and in others they were averages of several such computations, those 
values being selected which were believed to correspond most closely to the food 
material as eaten. 

The various food materials have been grouped as usual under the different kinds of 
animal and vegetable food. Those materials that contained different kinds of food 
materials and could therefore not be easily classified are grouped as miscellaneous 
foods. In the case of a few of the, articles a brief explanation seems necessary. 



«U. S. Dept. Agr., Office of Experiment Stations Bui. 28. 



1. r >2 

Steaks. The average of all cuts of steak was used in this set of studies for the 
reason thatai this institution the cuts of Bteak were aoi as Bharply defined as in 
ordinary butchers' shops, and Inane, while classed perhaps as rib, a lot of steaks 
might also contain some sirloin and round. 

BAKKD FRESH sua i) was assumed to have I lie same composition as baked fresh 

haddock, as the recipe by which the f<><>il was prepared was nol obtained. 

Ham omelet.- This article as served in these studies contained very little ham, 
but was mostly eggs. As no recipe was obtainable, the omelet was assumed to have 
the same percentage composition as scrambled eggs. 

Clam soup.- -No recipe was obtained, ft was believed, however, that this article 
would not be uiucli different in nutritive value from oyster soup, so the percentage 
composition of this was therefore used for the clam soup. 

Wheat breakfast food, —Two different kinds of such breakfast foods were used 
during these studies. 

Bread, biscuits, and rolls. — The percentage composition used for (his class of 
articles is the average for all kinds of bread as found by actual analysis. 

Bread dressing for meat.— This was mostly bread. No weighing of the raw 
ingredients nor of the cooked material were made, but as the quantities used were 
relatively extremely small it is believed that no appreciable error was inl roduced by 
assuming it- to be of the same percentage composition as bread. 

Baked beans. A numberof weighingsof raw and cooked materials were obtained 
for this food, as the percentage composition is apt to vary widely. 

Stewed corn. Canned corn was prepared in several different ways by the addi- 
tion of various ingredients. 

Fried onions. — In computing the composition of this dish the amount of fat used 
was assumed. 

Fritters. The very small quantity of this article of food made it seem unneces 

Bary to obtain any weighings of the raw materials used, and fritters were assumed to 

have the same percentage composition as bread. 

Celery salad. This salad was composed of celery, with a mayonnaise' dressing of 
unknown composition. As the amount of this dressing was extremely small, the 

celery Only was considered, and the percentage composition of the edible portion of 
celery was assumed. 

'I' \iu.k 37. — Percentage composition of foods used in the dietary studies. 



Refei 
ence 
No. 


Kind of food. 


Protein. 


Fat. 


i larbohj 
d rates. 


I 


\ \i \| A i, FOOD. 

Beef: 


Pei' cent. 
16, i 
18.6 
L6.9 
80.8 
80.6 
81.8 

21.1 
21 i. 9 
"i : 
28. 6 
26. o 
28. 8 

22. 6 
20. 7 
22. 9 
26. 1 

28. 8 
28. I 
22. 6 
21.8 
26. 2 
26. 8 

28. 9 
80. 2 


Percent. 

27. 5 
22. 8 

25, 2 
37.7 
80.6 

28. 8 
85.8 
19. 
88, l 

22.9 

15.5 

22.5 

26, 6 
21.8 
24.0 

86, 6 

25. 

87, l 
84. I 

26. 1 

27.7 
17.5 
28. 7 
20. 2 


Percent. 


2 


Do 




:; 






■l 


Boiled, edible portion 






l><> 




t; 


Do 




7 


Do 




8 


Do 




la 


Average. Num. 4 7 

Liver, fried with flour and butter 


28. (i 


11 




2.0 


12 






L8 


Do 




II 






L5 






in 






17 






IK 






19 


Do 




20 






21 






22 


Steak, round, fried 




23 






21 


Steak, round, fried 





L58 

Table 87. Percentage composition oj foods used in tJie dietary tudit Continued. 



Kind "i food 


Pi 


in i 


< larbohj 
drati'H, 


inimal pood continued 
Beel Continued. 


Pei cent 

■■ i 
24.8 

29 1 
(0,0 

I . 

26, 7 

'i i 
■'. 1 

i i 

14 8 

19.6 

i g 

27. 6 

22.7 
19.9 

•i 

22.2 

i, I 

o 

16. i 

21 . 2 

24 

\:u, 

9 

1. 1 

in ', 
i ' i 

i , ,, 

22. 7 
9,0 

27.1 

28,8 

,. | 
17.x 

■i 

18. 1 
12 i 

1 1 

| i 
1,0 

1.8 

2. 2 

■ i, 

'i.:: 


/ , i . < /// 

n B 
17.:'. 

•" i 

22. 2 

i B 
17.0 

16.8 

i. 
19.7 

26. 7 

a e 

28. 2 
9.1 

B0 B 
11 
40.0 

61,8 

.i , 

,i, g 

29 I 

■, n 

10 ;. 
27.1 
l , 
19. i 

60, l 

i 
18,6 

II. 1 

,2 

1,8 

27.1 

6.8 

II. K 

28. 5 
11.8 

. 1 

M.K 

24.8 
19.0 

! • 1 

1 1 

1 i, 
.2 

.0 


/'. < a at 








• 'i 










Do 




Do 










. '! 


Ix. 






:t 


Veal: 

< lutleta, edible portion 












Million: 




Roaul edi ble poi i Ion 




Pork: 

Boiled 




Feet, n i purcbai ed 








Loin, ba I ed, i diblc f •• • r i Ion 




Jowl, boiled, edible portl< n 












Do 




Do 
















Do 








Bbouldi i mo] ■ 'i Ijoiled edible poi 




I/O 




1 


i 9 


l.o 


I 2 


ho 


1 H 


Do 


■1 1 




1 6 




1 ] 


Gravy porl 




Ho 

chicken: 


ii, 

2. '.) 


■ 'i edlbii porl " in 




i . b. 'I'-.: 

dfl ii bal "i 






H. 1 


Codfii ii : tufted 


1 II 


Halibut, bolli d 




Haddock, baked 


1 '1 




1, 1 


>',!., fiaddoel 


1,9 


Cod, ..ii bolii 'i 




Herring, <ii Ii d alted n rid mol i d 








Do 




Do 




Do 




















Boiled, edible [H>rllon 




Iip'! 














■ i 




M 2 


Milk . 


, o 


Cereali: 

Hominy boiled 


ii, , 


Do 


21. 2 




19 n 




11.8 



154 

Takle 37. — Percentage composition of foods used in Hie dietary stusUes — Continued. 



Kind of food. 



vegetable pood — continued. 

Cereals — Continued. 

Mush, corn-meal 

Do 

Average, Nos. 90, 97 

Oatmeal .boiled 

Do 

Do •. 

Do 

Do 

Average, Nos. 100, 101, 110, ill 

( latmeal, boiled 

Do 

Do 

Do 

Do 

Do 

Do 

Average, Nos. 109, 110 

Average, Nos. 99-103, 105-111 

Rice, boiler! 

Do 

Do 

Do 

Do 

Do 

Do 

Do 

Do 

Average, Nos. 120, 121 

Average, Nos. 114-121 

Shredded wheat 

Wheat breakfast food, boiled 

Do 

Do 

Do 

Corn bread 

Do 

Average, Nos. 130, 131 

Bread, biscuit, and rolls 

Crackers, soda 

Fritters (as bread ) 

Toast 

Cake, bakers' 

Cake, jelly 

Cake, frosted 

Doughnuts, fried 

Gingerbread and ginger cake 

Bread dressing ( as bread ) 

Macaroni, boiled 

Sugars, etc.: 

Molasses 

Sauce, pudding 

Sugar 

Vegetables: 

Beans, baked 

Do 

Do 

Do 

Do 

Average, Nos. 147-149 

Beans, kidnev, boiled 

Do 

Beans, Lima, boiled 

Beets, boiled with butter and sugar 

Beans, boiled 

Average, 156, 157 

Cabbage, boiled 

Do 

Do 

Do 

Do 

Do : 

Average, Nos. 159, 1(52, 163 

Average, Nos. 159-164 , 

Cabbage, with bacon 

Average, Nos. 160, 161, 167 

Celery, as purchased 

Celery, edible portion 

Celery salad (as celery, edible portion ) ... 

Corn, stewed with milk 

Corn, stewed with butter 



Fat. 



a nt. 


Per cent. 


1.3 


0.3 


1.3 


.4 


1.3 


.4 


2.3 


1.0 


2.8 


1.2 


2.9 


1.3 


2.6 


1.2 


2.3 


1.0 


2..S 


1.2 


2.7 


1.2 


2.3 


1.0 


2.3 


1.0 


2.9 


1.4 


2.9 


1.5 


2.9 


1.3 


2.6 


1.1 


2.9 


1.5 


2.6 


1.2 


1 '» 




1 4 




1 4 




1 




1 3 




1 fi 




1 




1 




1.4 


.1 


1 




1 ° 




10.5 


1.4 


1.4 


.1 


1.8 


.4 


2.5 


.4 


1.9 


.3 


5.1 


13.9 


6.6 


8.1 


5.9 


11.0 


9.2 


1.3 


9.8 


9.1 


9.2 


1.3 


11.5 


1.6 


6.3 


4.6 


6.3 


9.0 


5.9 


9.0 


6.7 


21.0 


5.8 


9.0 


9.2 


1.3 


3.3 


2.1 



8.8 


9.8 


6.0 


6.6 


9.7 


6.4 


8.9 


5.9 


7.8 


7.9 


7.1 


.6 


10.1 


.8 


5. 6 


.5 


1.7 


1.1 


1.8 


.1 


1.8 


.6 


1.8 


.3 


1.9 


.5 


1.8 


.3 


1.7 


.3 


2.1 


.4 


1.8 


.3 


1.9 


.3 


1.9 


.4 


2.5 


3.7 


2.1 


1.5 


.9 


.1 


1.1 


.1 


1.1 


.1 


4.0 


2.5 


2.9 


4.0 



155 



Table 37. — Percentage composition of foods used in the dietary sludie 



Kind of food. 



vegetable food— continued. 

Vegetables— Continued. 

Corn, stewed with milk and butter 

Do 

Corn, stewed with butter, sugar, and Hour 

Corn, stewed with milk and Hour 

Average, Nos. 171—17*; 

Average, Nos. 172-177 

Egg plant, cooked 

Kale, boiled (as cabbage, boiled) 

Lettuce 

Onions, green 

Onions, boiled 

Onions, fried 

Parsnips, boiled and browned 

Peas, canned, stewed 

Peas, canned, stewed with butter and sugar 

Average, Nos. 187, 188 

Pickles, cucumber 

Potatoes, baked, as purchased 

Do 

Do 

Do 

Do 

Do 

Do 

Do 

Do 

Do 

Do 

Do 

Average, Nos. 1 91-202 

Potatoes, baked, edible portion (as boiled and browned). 
Potatoes, steamed, as purchased 

Do 

Average, Nos. 205, 2C6 

Potatoes, steamed, edible portion 

Do 

Average, Nos. 208, 209 

Potatoes, boiled, edible portion 

Do 

Average, Nos, 208, 209, 211, 212 

Potatoes, boiled and browned 

Do 

Do 

Average, Nos. 214-21(1 

Potatoes, fried 

Do 

Do 

Do 

Average, Nos. 218-221 

Potatoes, hashed 

Potatoes, mashed and creamed 

Do 

Do 

Do 

Do 

Average, Nos. 227, 228 

Average, Nos. 22 1-22 i 

Potato cakes 

Potato salad (as potatoes, boiled, edible portion) 

Saratoga chips 

Rhubarb, stewed 

Sauerkraut 

Slaw 

Soup, bean 

Do 

Average. Nos.237,238 

Soup, corn 

Soup, pea 

Soup, potato 

Soup, tomato 

Do 

Average, Nos. 243, 211 

Soup, vegetal ile 

Do 

Do 

Do 

Do 

Do 

Average, Nos. 248, 249 

A verage. Nos. 246-251 



try studies — Cont 


nned. 


Protein. 


Fat. 


Carbohy- 
drates. 


I'r r a ill. 


J'i r CI III. 


l>, C VI III. 


2. 5 


3.7 


17.1 


3.1 


5,0 


20.0 


8.2 


2.S 


25. 9 


2.8 


1.2 


16.5 


2.9 


:;. s 


21.0 


3.1 


3.2 


20. 2 


ii. 1 


21.5 


\>;i. 5 


1.1 


8.8 


5.0 


1.2 


.3 


2.9 


1.0 


.1 


11.2 


1.2 


1.8 


4.9 


1.0 


25. 


11.0 


2.0 


6.0 


16.5 


4.3 


.3 


11.7 


3.4 


1.7 


11.6 


3. 9 


1.0 


11.7 


.5 


.3 


2.7 


2.3 

2.0 

2. 1 




19.2 




16.5 


■> 


19.1 


3.0 


.3 


24.3 


2. :t 


.1 


19.1 


2.2 


. 2 


17.6 


2.4 
2. 9 




20.1 


.3 


23.1 


2.3 


.1 


IS. 4 


3.0 
2.8 




24.0 




is. o 


2.3 


.1 


19.0 


2. ."> 


.1 


20.0 


2. 5 


.1 


20.8 


1.8 


.1 


14.9 


L.9 


.1 


15.1 


1.9 


.1 


15.0 


2. 2 
2. 5 
2.4 

2.2 
2.2 




19.3 




20.9 




20. 1 




IS. 9 


• 1 


18.4 


2.3 





19.4 


2.1 


.1 


19.6 


3.0 


•> 


25.4 


2.1 


.1 


17.4 


2. 5 


.1 


20.8 


2. :', 


0. 


21.1 


2.2 


6.2 


21.4 


2. <; 


10.9 


21.3 


2.7 


9.3 


22. 


2. :. 


8. :; 


21.5 


2.6 
2.4 




25. s 


2.:; 


15.7 


2. 1 


2.2 


15. S 


2. 5 


2. '.> 


15.9 


2.7 


1.2 


19.8 


2. 6 


3.0 


20.2 


2.7 


3.6 


20.0 


2. 6 


2. '.) 


17.5 


2.0 




17.5 


2.3 

6.8 




19.4 


39.8 


46.7 


.5 


.6 


23.1 


1.7 


.5 


3.8 


L.6 


.3 


5.6 


2.1 


.2 


6.8 


2.1 


.2 


6. 5 


2.1 


.2 


6.7 


1.3 


2.2 


2.8 


3.6 


. / 


7.6 


1.5 


2. 1 


4.8 


.3 


.5 


4.2 


.3 


. 


5.4 


.8 


.5 


4.8 


. i 


.1 


4.2 


.6 


.1 


4.1 


. 7 
1.0 
.6 
.6 
.9 




5. 2 




8.0 




10.3 




4.0 




I',. 




6.0 



150 

Table 87. — Percentage composition of foods used in the dietary studies — Continued. 



Refer- 
ence 
No. 



Kind of i' 1. 



254 
255 
256 
257 
258 
259 
260 
261 
262 
263 
264 
265 
266 
267 
268 
269 
270 

271 
272 
273 
274 
275 
276 
277 
278 
279 
280 
281 
282 
283 
284 
285 
286 
287 
288 
289 
290 
291 
292 
293 
294 
295 
296 
297 
298 
299 
300 
301 
302 
303 
304 
305 
306 
307 



308 
309 
310 
311 
312 
313 
314 
315 
316 
317 
318 
319 
320 
321 
322 
323 
324 
325 
326 
327 
328 
329 



vegetable food — continued. 

Vegetables — Continued. 

Squasn, boiled 

Succotash 

Sweet potato, baked, as purchased 

Sweet potato, baked, edible portion 

Sweet potato, boiled (as raw) 

Sweet potato, boiled and browned 

Do 

Average, Nos. 259, 260 

Sweet potato roll 

Sauce, tomato, slewed 

Do 

Average, Nos. 263, 264 

Tomatoes, stewed 

Do 

Average, Nc is. 266, 267 

Turnips, boiled and mashed 

Do 

Fruits, etc.: 

Apples, as purchased 

Apples, baked with sugar 

Do 

Do 

Average, Nos. 273,274 ' 

Average, Nos. 272-274 

Apples, tried 

Apple butter 

Bananas, as purchased 

Bananas, edible portion 

Grapes, as purchased 

Oranges, as purchased 

Pears, stewed 

Do 

Average, Nos. 2.H3, 284 

Prunes, stewed 

Do 

Do 

Do 

Do 

Average, Nos. 286-2. !9 

Jelly, apple 

Jelly, currant 

Sauce, apple 



Do 

Do 

Do 

Do 

Do 

Sauce, apple, evaporated. . 

Average, Nos. 297-299 

Average, Nos. 294-299 

Sauce, cranberry 

Sauce, peach, evaporated . 

Do 

Do 

Average, Nos. 304, 305 



MISCELLANF.nVS FOOD. 



Hash, baked 

do 

Liver and bacon 

Meat pie 

Stew, beef 

....do 

do 

do 

Average, Nos. 312-315 

Stew, mutton 

Codfish cakes 

Chicken, creamed, edible portion 

Chicken, baked and stuffed 

Oysters, creamed 

Oysters, scalloped 

Oysters, stewed 

Average, Nos. 321-323 

Soup, clam (as soup, oyster) 

Soup, oyster 

Omelet, ham (as scrambled eggs) 

Sauce, for halibut 

Gravy, for steak 



CI III. 


Per cent. 


1.9 


0.7 


4.2 


2.1 


2.3 


.6 


2.4 


5.9 


1.4 


.6 


2. 1 


5.9 


1.9 


2.6 


2.2 


4.3 


1.8 


4.5 


1.8 


.4 


1.8 


.4 


1.8 


.4 


1.7 


1.4 


1.4 


1.4 


1.6 


1.4 


1.5 


.2 


1.3 


. 2 


.3 


.3 


.4 


.5 


.3 


.3 


.3 


.3 


.3 


.3 


.3 


.4 


4.2 


.8 


.5 




.8 


.4 


1.3 


.6 


1.0 


1.2 


.6 


.1 


.4 


.4 


.4 


.4 


.4 


.4 


■7 




r- 




8 




.9 




7 




8 




.3 




.4 




.2 


•> 


.4 


.5 


.2 


.3 


.4 


.4 


.6 


.6 


.3 


.3 


.4 


. •) 


.4 


.4 


.4 


.4 


2.3 


.5 


1.4 


.3 


1.6 


.3 


1.9 


.4 


12.6 


10.1 


11.7 


24. 


25. 8 


40.2 


8.1 


21. 6 


10.2 


11.1 


9.8 


8.7 


9.6 


8. <; 


10.1 


8.5 


9.9 


9.2 


8.2 


7.3 


19.4 


9.8 


7.0 


6.3 


21.8 


10.9 


4.7 


6.5 


7.6 


13.8 


4.0 


3.8 


4.4 


5.2 


2.5 


2.5 


2.5 


2.5 


13.4 


20.5 


4.3 


9.6 


1.4 


8.3 



157 

Table 37. — Percentage composition of foods used in the dietary studies — Continued. 



Refer- 
ence 
No. 



330 
831 
332 
333 

334 
835 
836 
337 
3f8 
339 
310 
341 
842 
343 
344 
345 
846 
317 

348 

349 
350 
351 
352 
353 
854 
355 
356 

357 

358 

359 
3(iO 

861 

302 

863 
364 
865 
366 
367 
368 
369 
370 
371 
372 



Kind of food. 



MISCELLANEOUS Pi 



;ontinued. 



< irnvy, for beef 

< rriddle cakes 

Hominy and beans 

Macaroni and cheese, baked ... 
Macaroni and tomatoes, boiled . 
Muffins. 



Protein. 



i lustard, plain 

i lueta I'd, chocolate 

custard sauce 

Dumplings, apple (as apple pie) — 

Ice cream, caramel 

Ice, lemon 

Jelly, lemon 

onions, creai 1 (as onions boiled) 

I'ie, apple 

Pie, apple, evaporated 

Pie, custard 

Pie, lemon 

Pie, mince 

Pie, peach, evaporated 

Pie, rhubarb 

do 

Pie. squash 

Pudding, bread 

Pudding, chocolate 

do 

Average, Nos. 354, 365 

Pudding, cornstarch 

Pudding, cottage (as cake) 

Pudding, cottage 

Pudding, floating island 

do.. 

Average.Nos. 860, 361 

Pudding, junket 

Pi aiding, rice 

do 

Pudding, steamed 

do 

Pudding, tapioca 

Sauce, lemon, for pudding 

Sauce, for pudding 

do 

Sauce, for pudding (as milk) 



ii. 5 
1.7 
7. 1 
3. 5 
9.9 
5. fi 
4.5 
4.9 
3.1 

3. '.) 

,8 

3.1 

1.2 

1. 9 
3.1 
1.2 

:;. 6 
5.8 

:;. I 
■_-. 8 

3.1 

1.4 

2.0 
3.2 
2.9 
3.1 
8.0 
ii.:; 
0.7 
4.6 
4.7 
1.7 

2. 6 
3.8 
1.1 
4.9 

I.:; 
3.3 

2.1 

.9 

5.0 

3.3 



Fat. 



ft r cent. 



Carbohy- 
drates. 



2.8 
.9 

6.4 

.5 

15.6 

5.0 
1.9 
4.2 
9.8 
4.0 



1.8 

0.7 

9.X 
0.3 
10.1 
12.3 
17.0 
11.0 
9.8 
8. I 
2.3 
4.9 
5. 8 
6.4 
.7 
4.6 
11.1 
4.6 
4.4 
4.5 
2.9 
3.3 
3.4 
8.9 
5.5 
3.2 
1.6 
4.7 
3.8 
4.0 



Per a »'. 
1. 1 

37. 2 
21.6 
10.0 
19.2 
38.9 
10.7 
10.3 
15. 9 
42.8 

21.1 

82. 4 

17.0 
4.9 
29.0 
12.S 
26.1 
37.4 
38.1 
38. 5 
27. 
42.8 
21.7 
22. 1 
21.3 
24.6 
23.0 
33. 9 
56. 9 
60.0 
15.8 
22.4 
19.1 
12.3 
10.2 
22.7 
54.2 
55. 5 
28.2 
19.0 
14.0 
16.3 
5.0 



STATISTICS FOR COMPUTING THE PERCENTAGE COMPOSITION <>F THE COOKED BX)OD8 
OBED in THE DIETARY STUDIES. 

It has been explained (p. 15) that in lieu of actual analyses, which it was not 
practicable to make in connection with these studios, the percentage composition of 
each cooked food used during the studies was computed from the total weight of the 
cooked material ami the weight and assumed composition of each raw ingredient 
used. The method of making such computations for each of the various classes of 
cooked foods is explained in detail in Tables 1, 2, and 3 and the text accompanying 
them. The figures for the percentage composition of the different materials as thus 
computed are given in Table 37 above. The data regarding the total weight of tin- 
cooked material, the weight and assumed composition of the raw ingredients, the 
weights of fat and bone removed, etc., from which the figures in Table 37 were com- 
puted, are given in Table 38 below. The observer's notes regarding the character 
and quality of the raw materials were essential for a proper estimation of the per- 
centage composition, hut these are not given as they wen; very voluminous. 

In connection with the explanation of the method of computation given on pages 15 
to If), just referred to, a few remarks here will, it is believed, make the data in the 
table clear. 

The figures in tin; column headed "Reference No." correspond with those in 
Table 37, their purpose being to indicate the data in Table 38 that were used in com- 



158 

puting the composition of any given cooked article in Table 37. For instance, No. 2 
of Table 37 is beef, boiled, "as purchased," the composition of which is given as 
18.0 per cent protein and 22.8 per cent fat. By referring to Table 38 it will be seen 
that the total weight of the cooked meat was 258.5 pounds, and that of the uncooked 
meat was 325 pounds. The observer's notes showed that this consisted of medium 
fat beef side, "as purchased," the composition of which was assumed from the 
average of several analyses to be protein 14.8 per cent and fat 18.1 per cent. Fol- 
lowing the method of calculation explained on page 16, the total amount of protein 
in the uncooked meat was found to be4S.l pounds and of fat 58. 8 pounds. Dividing 
these quantities by the weight of the cooked meat gives 18.6 per cent of protein and 
22. 8 per cent fat in the cooked meat, the composition recorded in Table 37. 

The terms "as purchased" and "edible portion" used in the tables are common 
in accounts of dietary studies, and serve to indicate the condition of the food 
materials as regards the presence or absence of refuse, i. e., inedible material, such 
as the skins and seeds of vegetables, the bone of meat, the shell of eggs, etc. If the 
food material when weighed contained such inedible material, the term "as pur- 
chased" is used in the record; whereas if the inedible material or refuse had been 
removed before the weight was taken the term "edible portion " is used. Thus, in 
the case of item No. 2 of Table 38, discussed above, "beef side, as purchased, 325 
pounds," indicates that the bones were still in the meat; whereas in the case of No. 
4 the statement, "beef, boiled, edible portion, 17.5 pounds," indicates an amount of 
food material not containing refuse. 

Information concerning the refuse is necessary in estimating the percentage com- 
position which should be used to compute the nutrients furnished by any given food 
material. This will be clear from a consideration of item No. 4. A part of beef No. 
2, namely 29 pounds, was used to feed a certain group, but before serving, the bones 
were removed and only the edible portion, 17.5 pounds, was placed on the table. It 
was necessary therefore to ascertain the composition of the edible portion alone in 
order to calculate the quantities of nutrients in the amounts eaten. The computa- 
tion of the composition in this case was exactly the same as that explained just above 
for beef No. 2. The quantities of protein and fat in the 29 pounds of beef, which 
still contained bone, were calculated by the use of the figures for the composition of 
beef No. 2 (Table 37) from which it was taken, and these were divided by the total 
amount of edible material, 17.5 pounds. The resulting tigures were the percentage 
composition of edible portion given for beef No. 4 in Table 37. 

It will be observed that in some cases the figures in the column of Table 38 beaded 
" Weight of ingredients" are those for materials to be deducted in computing com- 
position. For instance, in the case of No. 8, allowance is made in computing the 
composition of beef "edible portion " from beef " as purchased " for fat cooked out 
of the meat and for bones removed after cooking. This is fully explained in the 
discussion on page 10. 



159 

Table 38. — Data for computing percentage composition of cooked foods used in the dietary 

studies. 



Etef- 


Kinds of cooked food and of ingredi- 
ents. 


Total weighl of 
cooked i'ood. 






Percentage composition 
of ingredients. 


ence 
No. 


gredients. 


Pro- 
tein. 


Fat. 


Carl >o 

hy- 
drates. 


1 




Lbs. 
24. 50 


Kilns. 
11.11 


Lbs. 


Kilos. 


Per ct. 


Pi r ct. 


Per ct. 




Beef, brisket and plate, as pur- 


28. 75 


L3.04 


12.9 


23. 4 




i) 


Beef, boiled, as purchased 


258. 50 


117. 26 






325. 00 


147.42 


14.8 


18.1 




4 




17.50 


7.94 






Beef, boiled, from lot No. 2 


29. 00 
11.50 


13.15 
5.22 


IS. 6 


22.8 


















ST. 75 


39.80 










Beef, shins, brisket, and neck, as 


142. 10 


64.46 


18.8 


18.9 




6 




63.00 


28. 58 






Beef, plate, neck, clod, and shin, 


104.25 


17. 29 


19.2 


17.1 




7 




163.25 








Beef, plate, brisket, and chuck, 




232.30 


105.37 


16.9 


25. 2 




8 




364.00 


165. 1 1 






Beef, neck, shin, and clod, as pur- 


650. 00 
16.00 
81.00 


294. 84 

7. 26 
36.71 


15. 1 


13.1 
100.0 
























10 






10.50 


4. 76 












12. 75 

3.75 

.75 

2.65 

1.50 


5. 78 

1.70 

.34 

1.211 
.68 


20.7 
11.4 
1.0 


4.5 
1.0 
85.0 

100.0 
100.0 


1.5 










75. 1 




Butter 





























11 




15. 75 


20. 75 








57.50 
4.50 


26. IIS 
2.04 


20.7 


4.5 
100.0 


1.5 










12 




25. 1 1 


11.40 








37.75 


17.12 


15.5 


15.0 




13 




20.50 


9.80 






Beef, chuck and brisket, as pur- 


32. 25 


14.63 


14.3 


16.2 




14 




428.00 


194. 14 








600.(10 
15.50 


272.16 
7.03 


14.8 


is. 1 
100.0 














16 




116.50 


52. 8 1 






Beef, rib, chuck, and plate, edible 


17:;. 50 


78. 70 


17.5 


21.6 




17 




373. 00 


169.19 






Beef, cooked, as purchased 


428. 00 
55.00 


191. II 

24.95 


20.7 


21.8 














18 


Beefsteak, fried, edible portion 


14.00 


6. 35 










is. 75 

1.00 

.75 


8. 51 

.45 
.34 


17.5 


26.6 
100.0 
100.0 




1 


Lard for frving 


















19 


Beefsteak, fried, edible portion 


17. 00 


7.71 






22. 00 


9. 98 


17.5 


26. 6 




20 


Beefsteak, fried, edible portion 

Beef, sirloin and rib, edible por- 


16.25 


7. 37 






19.00 


S. 62 


IS. 2 


22. 6 




21 


Beefsteak, fried, edible portion 


14. 75 


6.69 






20. 50 
.80 


9.30 

.14 


IS. 9 


is.:, 
100.0 














22 


Beefsteak, fried, as purchased 


26. 25 


11.91 






36. 25 


16. 11 


19.1) 


12.8 




23 


Beefsteak, fried, as purchased 

Beef, round and sirloin, as pur- 


23. 00 


10.43 






1 . 75 


11. is 
.79 


17.6 


15.2 
100.0 




24 


Beefsteak, fried, edible portion 


91.50 


41.60 






L36.00 


61.69 


20. 3 


13.6 




28 


Beef: 

Corned, boiled, edible portion 

Beef, corned, cooked, as pur- 


101.50 


is". 12 






515.50 
111.00 


233.83 

51.71 


22. 9 


17. S 














29 


Beef: 

Corned, boiled, as purchased 

Beef, corned, as purchased 


254. 25 


115.83 










360.00 




15.6 


26. 2 





160 



Table 38. 



-Data for computing percentage composition of cooked foods Used in tht 
studies — Continued. 



dietary 



Ref- 


Kinds of cooked food and of ingredi- 
ents. 


Total weight of 
cooked food. 


Weight of in- 
gredients. 


Percentage composition 
of ingredients. 


ence 
No. 


Pro- 
tein. 


Fat. 


< larbo 

hy- 
drates. 


29 


Beef, corned, boiled, edible portion, 


Lbs. 

27. 50 


Kilos. 
12.47 


Lbs. 


Kilos. 


Per ct. 


Per el. 


l'< r ct. 




Beef, corned, boiled, as purchased 


38. 75 

11.25 


17.58 
5.10 


22.1 


37.1 












30 


Beef, corned, boiled, edible portion . . . 


135. 50 


61.46 











260. 00 


117.94 


15.6 


26.2 




31 


Beef, corned, boiled, as purchased 


515. 50 


233. 83 






799. 00 
56.00 


362. 43 
25. 40 


14.8 


18.1 
100.0 














33 




21.0.. 


9.53 








4.00 

9.50 

.40 

1.00 


1.81 

4.31 
.18 
.45 


39.2 
3.3 
1.0 

11.4 


5.4 

4.0 

85.0 

1.0 






Milk 






5.0 




















75. 1 


34 




4.50 


2.04 








2.50 
.95 


1.13 
.43 


39.2 

1.0 


5.4 
85.0 






Butter 








36 


Veal cutlets, fried, edible portion 


16.00 


7. 26 






21. 00 

1.25 


9. 53 

.57 


20. 3 
1.0 


7.7 
85.0 














38 




23. 25 


10.55 








33.75 


15.31 


15. 9 


13.6 




42 


Pork, chops, fried, as purchased 


26.25 


11.91 






43. 75 
4. 25 
4.25 

7.50 


19.85 

1.93 
1.93 
3.40 


13.4 
11.4 


24.2 

100.0 

1.0 

100.0 






















75. 1 












43 


Pork, feet, boiled, as purchased 


77.00 


34. 93 






102. 00 


46. 27 


4.1 


6.9 




45 




31.00 


14. 06 








50. 50 
4.00 


22. 91 
1.81 


13.4 


24.2 
100.0 














46 


Pork, jowl, boiled, edible portion 


179. 50 


81.42 






325. 00 
81.10 

243. 90 
10.00 


147.42 

36.79 

110.63 

4.54 






























13.4 


41.3 
100.0 














47 




85. 00 


38.56 








175. 00 
24.00 


79.38 
10.89 


13.4 


24.2 
100.0 














48 


Pork, bacon, fried, edible portion 


3.50 


1.59 






8.00 
4.00 


3.63 

1.81 


9.9 


67.4 
100.0 














49 


Pork, bacon, fried, as purchased 


7.50 


3.40 






IS. 75 
6.50 


8.51 
2.95 


9.1 


62.2 
100.0 














50 


Pork, bacon, fried, edible portion 


84. 25 


15.54 






69. 00 
25.50 


31.30 
11.57 


9.9 


67.4 
100.0 














53 


Pork, ham, fried, as purchased 


12.25 


5. 56 






18. 25 
2.50 


8.28 
1.13 


14.2 



33. 4 
100.0 














55 


Pork, shoulders, smoked, boiled, as 


686. 00 


311.17 






Pork, shoulders, smoked, as pur- 


900. 00 
54.50 


408. 21 

24. 72 


13.0 


26.6 
100. 














56 


Pork, shoulders, smoked, edible por- 


172.00 


78.02 






Pork, shoulders, smoked, edible 


245. 00 
10.00 


111.13 
4.54 


15.9 


32.5 
100.0 














57 


Pork, shoulders, smoked, boiled, ed- 


507. 00 


229. 98 






Pork, shoulders (same lot as No, 


686. 00 
91.00 
88.00 


311.17 
41.28 
39.92 


17.1 


27.0 






















15.4 


53.7 




68 


Pork, sausage, fried, as purchased 


35.50 


16.10 






61.75 
10.00 


28.01 
4.54 


13.0 


44.2 
100.0 


1.1 












59 


Pork, sausage, fried, as purchased 


16.50 


7.48 






20. 75 

.35 

1.50 


9.41 
.16 
.68 


13. o 


44.2 
100.0 
100.0 


1.1 






















60 


Pork, sausage, fried, as purchased 

Pork, sausage, as purchased 


86. 50 


39. 24 






140. 75 
3.25 


63. 8 1 
1.47 


13.0 


44.2 
100. 


l.l 



a Estimated from the weight of cooked bones. The loss in cooking is estimated as 10 per cent. 



161 

Table 38. — DaUi for computing percentage composition of cooked foods used in the dietary 

studies — ( lontinued. 



Ref- 


Kinds of cooked food and of ingredi 

cuts. 


Total w 
cookei 


light of 

food. 


Weigh! of in- 
gredients. 


Percentage composition 
of ingredients. 


I'tlCC 

No. 


Pro- 
tein. 


Fat, 


( larbo 
hy- 
drates. 


61 


Pork, sausage, fried, as purchased 


Lbs. 

■2X1. 01) 


Kilos. 

]■:,(). is 


Lbs. 


Kilos. 


Per ct. 


l'i r </. 


Pa ■' 




OS. 00 


2 10.70 

30.85 


13.0 


44.2 

100.0 


1. 1 


64 




11.25 


5. 10 








1.00 

.75 


LSI 

.34 


li. t 


100.0 
1.0 












75. 1 


B5 




S. 75 


:;. 07 








2.50 
.5(1 


1. 13 

. 2:; 


li. i 


LOO. 

1.0 






Flour 




75. 1 


66 


Chicken, fricasseed, as purchased .... 


84.00 


16.42 






25. 50 
1.50 
1.10 


11.57 

.OS 
.50 


15.7 

1.0 

11. 1 


12.5 
.5 
1.0 










0.0 




Flour 




75. 1 


67 


Chicken, stewed, edible portion 


34.00 


15. -12 






21.25 

50 


0.01 

.2:; 


19.3 

1.0 


10.5 

85.0 






Butter 








68 




i 15 mi 


01.21 








150.75 


71. 10 


li. l 


.2 




69 


Cod, scalloped 


28. 25 


12. M 






21.50 

5. or, 

. 25 

2. 00 

1 . 25 


11. 11 

2. 50 
.11 
.01 
.57 


21.5 

3.3 

l.o 

0. '_' 

11. 1 


.5 
4.0 

S5.0 

1.8 

1.0 






Milk 




5.0 




Butter 












5:;. l 




Flour -- 




75 i 


70 


cod, stuffed, baked 


27.50 


12.47 






32. 76 

1 . 75 
1.00 

6.50 


11. so 

.70 

. 15 

.11 

2. 05 


11.1 

0. 2 

1.0 

11. 1 


.2 

1.5 

85.0 

1.0 

i 










53, 1 




Butter 
















75. 1 












71 


Halibut, boiled 


20. 25 


11.01 






32.00 


11.52 


18.6 


5. 2 




7'' 


Haddock, baked 

Haddock, dressed, edible portion . 


389.00 










403.00 

11.00 

15.00 


182.80 
o. 35 
20.41 


s. 1 
0. 2 


, 2 
L3 

100.0 










5:;. l 












7:; 




MOO. 75 


170.07 










212.00 
51.02 

L4.63 


10.5 
11. 1 


7.1 

100.0 

1.0 













75.00 
52. 25 












7->. 1 


75 




209.00 


94.80 








280. CO 


127.01 


21.5 


.5 




77 


Mackerel, salt, boiled 


1 1 . 75 


5.::;', 






16.75 


7. 00 


16.8 


17. 1 




78 


Mackerel, salt, boiled 


88. 75 


•10.20 








113.50 


51.48 


17.3 


20. 4 




79 


Mackerel, sail, boiled 


15. 75 


7.14 






17.25 


7. 82 


16.3 


17. 1 




80 


Mackerel, salt, fried 


280.00 


TJ7.01 






450.00 


201. 12 


10.5 


17. 1 




86 


Eggs, fried 


1 1. 75 


0. 00 






18.25 

1.50 


6.01 

. OS 


14.8 


10.5 
100.0 












87 




li; no 


7.20 








l 1.50 

1 . 75 


G ■ 

.70 


1 1 8 


10.5 

inn ii 














92 


Hominy, boiled 


117.25 


5:;. is 






24.75 

2.0(1 


1 1 . 2:'. 

.01 


s. :s 

in 


.0 


70.0 




Butter 






98 


Hominy, boiled 


106.00 








28 ,1) 


12.93 




.0 




95 


Cereal, mixed, boiled 

Win 'at breakfast food and oatmeal 


29. 7.". 


13 io 






5.11(1 




2. 27 


II.:; 


4.6 


70.0 


96 


Mush (corn -meal, boiled* 


28.00 


12.70 






5.00 




7. 1 


1.5 


7s, 1 


97 




22. 25 


1 ' 








I 2 i 




7. 1 


1.5 


78. 1 


99 




05. 75 


43.43 








15.00 


5. 00 


10. 7 


7.5 


00. 2 


10(1 




1 18. 75 


07. 17 








26.00 




10.7 


7.5 


66. 2 


101 




124.75 


50. 50 








11. 00 


0. OS 


10.7 


7.5 


00. 2 


102 




'0 ,1. 


12.02 






Oats, rolled 


(.25 


1 . 93 


10.7 


7.5. 


lii',. 2 



6523— No. 150—04 



162 

Table M.-Data for computing percentage composition of cooked fooSa used in the dietary 

studies — Continued. 



er- Kinds of cooked food and of lngredi- 
ence ents. 

No. 



Total weight of 
ooked f I. 



Lbs. 

27.00 



Kilos. 
L2.25 



109 

no 
in 
in 

115 
116 
117 
118 
119 
120 
121 
122 



127 
128 
L29 
130 



131 



26.50 
'24.66 
'25.50 

"28.66 

"27.'25 
U9.25 

153.' 50 



Weight of in- 
gredients. 



395. 00 
" 26.25 ' 
"27.*75 



L03 oatmeal, boiled 

Oats, rolled • 

in;, oatmeal, boiled 

Oats, rolled 

106 Oatmeal, boiled 

Oats, rolled 

1117 oatmeal, boiled 

Oats, rolled 

108 I Oatmeal , boiled 

Oats, rolled 

Oatmeal, boiled 

Oats, rolled 

Oatmeal, boiled 

Oats, rolled 

Oatmeal, boiled 

Oats, rolled I- ■ - -- - - 

Rice, boiled 22 - 00 

Rice nl'kk' 

Rice, boiled %>■ M] 

Rice • -AK - nn' 

Rice, boiled -*>• ou 

Rice "'oQ"nn 

Rice, boiled »• uu 

Rice n-'kn 

Rice, boiled -°- ou 

Rice • • • : : 

Rice, boiled 26 -°° 

Rice, boiled '.'.'. 30 - 00 

Rice "oq'o ; 

Rice, boiled - y - -' 

Rice 

Rice, boiled 

Rice 

126 Wheat breakfast food, boiled... 

Wheat breakfast food 

Wheat breakfast food, boiled... 

Wheat breakfast food .----- 

Wheat breakfast food, boiled : 27. 50 

Wheat breakfast food ',■■■■■■■■ 

Wheat breakfast food, boiled 489.25 

Wheat breakfast food \.. ...... 

Corn bread 27. 25 

Corn meal 

Milk 

Lard , 

Eggs, as purchased 

Sugar ■■:;■;; 

Corn bread 6b - '° 

Milk 

Eggs, as purchased 

Flour [ 

Lard 

Corn meal 

Sugar -,--.yvf 

Macaroni and tomatoes, boiled 

Macaroni 

Tomatoes, canned 

Butter 

Cheese - - - - - 

Sauce for pudding »■ <*» 

Sugar 

Butter 

Flour ;,\; ","„">' 

Beans, baked I 191- °° 

Beans, pea white, dried 

Pork, salt j 

Molasses • - ■;-•--■ 

Beans, baked ^2.00 

Beans, pea white, dried 

Pork, salt ] 

Molasses , -;.;,", ','„', 

Beans, baked "0. 00 

Beans, pea white, dried | 

i. BeaK;ked.::::::::::::::::::::::::T^i:oo', '266:11 

Beans, pea white, dried 

Pork, salt ' 



143 



L45 



12.02 
L6." 89 
ii.57" 
12.70 
12.36 
54.09 
69.' 63 
"6.98' 
'ii."57 
"ii."79 

'io.'ia 
"ii."57 
"ii.79" 
'i3.'6i' 
"is." 27' 

179.17 

ii.91 

"i2."59 

"i-2.47 
'22K92 
"i'2.36 



16.67 



369.00 167.38 



4.31 



86.64 



Lbs. 

"3." 75| 
'4." 25' 

"^25' 

"3.56 
'5.66 
'5."66" 
'2L25" 
23.56 
"3.' 56" 
"4." 50' 
"•4.56' 
""3.66 

"l.'2.V 

"4." 75" 

"3.56' 

"3.50 

'70.' 66 
"x 66' 
""5.66 
5. 75 
"75.66 



Kilos. 
""i.70 

"i."93 

"i.'47 

i. 59 



Percentage composition 

of ingredients. 



Carbo- 

ln '- Fat. hy- 
drates. 



tein. 



68. 95 



149 



58. 97 



11.50 
6.50 
3.00 
2. 75 

.50 

"is." 56' 

3.00 
L75 

1 . 7.". 

12.25 

.50 



9.61 

io.'tV;" 
"i.59 
'2.1V1 
"i'oi" 

"i.*36" 
"L93* 

"2^5" 
"i.'59" 
"i.59 
"31.75 
"i.'stV 
2. 27 
""2.'6t 
34." 02 



Per ct. 

"it';.' 7 
"i6.7 

"i6.7 

"ic. 7 

it";." 7 

""itlT 
""it'i.T 
"'it';." 7' 

8.6 

""s.'o 

""s.'o 
""h'b 
"""8.6 



Perct. Perct. 

7.3 I 66.2 

7 . :V 1 66.2 

7.3 66.2 

"""7.3 66.2 

7.:; 66.2 

"7.3 66.2 

6u 7, 

7.3 66.2 

" .3 79.0 

.3 79.6 

.':';' 79.o 

.3 79.6 



8.0 

"s.'o' 
"8." 6" 
"s.'o" 
"ii'i" 
"io.*9 

"vi.'% 

'ii'ii' 



.3 
.3 
.3 

".'3' 
""."3" 

'i.'o' 
i.9' 
'i.'s' 
"i.'s 



79. 
79.6 
"79.6 
79.6 

TO." 6 



,.\ ' 



5. 22 7.1 1 . 3 

2.95 3.3 4.0 

1.36 100.0 

1.25 I 13.1 9.3 
.23 



75. 00 

67.50 

6.00 

5.00 



8.39 
L36 
2. 15 
.79 
5. 56 



3.3 
13.1 
11.4 



7.1 



4.0 
9. 3 
1.0 
100. 
1.3 



74.2 

'74.' 2 



78. I 
5.0 



100. 
""5.6 

"75.'i 



78.4 



23 . 100.O 



34.02 

30. 62 
2. 72 

2. 27 



13.4 
1.2 
1.0 

25. 9 



.9 I 

.2 
85. 
33. 7 



74.1 
4.0 



6.00 I 

2.00 

1.50 

'ri'.iK ' 

14.50 
8. 25 

■58.25' 

16. 00 
11.75 



" 72 
'. 91 



33. 00 
6. 58 
3.74 

"26.42" 

7.26 
5. 34 



1.0 

11.4 



22. 5 

1.9 



22. 5 
1.9 



85. 
1.0 



1.8 
86. 2 



1.8 
86. 2 



33. 75 
9. 25 



195.00 
30.00 



15.34 
4.20 



88. 45 
13.61 



22 5 

T.9 



22. D 
1.9 



1.8 
86. 2 



1.8 

86. 2 



2.4 
"lOO.11 
""75."] 

""59."6 
"76.' 6 
"59." 6 
""76.6 



.'.1. 1'. 



163 

Table 38. — Data for computing percentage composition of cooked foods used in the dietary 

si wlies — Continued. 



Ref- 

er- 

t'lll'C 

No. 


Kinds of cooked food and of ingredi- 
ents. 


Total w 
cooket 


eight of 
1 food. 

Kilos. 
227. 7 1 


Weight of in- 
gredients. 


Percentage composition 

of ingredients. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 
drates. 




Lbs. 
502.00 


Lhs. 


Kilos. 


l'i r ct. 


Per ct. 


P( r Ct. 


153 
154 

155 




195. 00 
30.00 
23. 00 


ss. 45 

L3.61 

• 10.43 


1.9 


l.s 
86. 2 


5y 6 
















70 o 


Beans, kidney, boiled 


411.00 












130. 00 


58. 97 


22. 5 


l.s 


59 i; 


Beans, kidney, boiled 


37. 75 


17. 12 




17.00 


7.71 


22. 5 


T?8 


59.6 




416.00 


188. 70 








130.00 


58. 97 


IS. 1 


1.5 


65 9 


156 


Beets, boiled, edible portion 


17. 65 


8.01 






2:;. 25 
4. 75 

1.15 


10. .V, 

2. 15 

.11 

.52 


1.3 


.1 


- - 














Butter 






1.0 


85. o 












100. 


157 




152.00 


68.95 












166.50 




1.6 


.1 


9.7 


159 


Cabbage, boiled 


202.60 


91.85 






22S. 25 


103. 63 


1.6 


.3 


5. li 


100 


Cabbage, boiled 


H.25 


18.71 






52. 50 


2::. si 


1.6 


.3 




161 


Cabbage, boiled ' 


40. 00 


is. 1 1 






44.00 


19.96 


1 . 6 


.3 


5. 6 


162 


Cabbage, boiled 


189. 25 


85. 84 






205. 25 


9:;. lo 


1.6 


.3 




163 


Cabbage, boiled 


168.00 


76.21 






224. 50 


101.83 


1.6 


.3 


5.6 


164 


Cabbage, boiled 


83. 25 


37.76 






94.00 


42. 04 


1.6 


.3 


5. 6 


167 


( 'abbage, boiled with bacon 


40. 25 


18.26 






is. 75 
2. 25 


22. 11 
1.02 


1.6 
9.1 


.3 

62. 2 


5.6 












172 


Corn, stewed 


10. 25 


4.65 






11.40 
3.00 


5.17 
1.36 


2.S 
3.3 


1.2 

4.0 


19.0 




Milk 






5.0 


17:; 




15.25 


6.92 








15.25 
.50 


6. 92 
. 23 


2. S 
1.0 


1.2 

85. 


19.0 




Butter 






174 




24.50 


11.11 








21.50 
1.75 
.60 


0. 75 
.79 
.27 


2.S 
3.3 
1.0 


1.2 

4.0 

S5.0 


10.0 




Milk 




5.0 




Butter 






175 


( lorn, stewed 


26.00 


11.79 






22. 00 
2.25 
1.00 
1.25 


9.98 

1.02 

.45 

.57 


2.8 
3.3 
1.0 
11.4 


1.2 

4.0 

85.0 

1.0 


19. 




Milk 




5.0 




Butter 










Flour 






75. 1 


176 




24.75 


11.23 








23. 75 

.50 

1.00 

1.25 


10.77 
.23 
.45 

.57 


2.8 
1.0 


1.2 
85.0 


19.0 




Butter 
















100.0 




Flour 






11.4 


1.0 


75. 1 


177 




138.75 


62. 94 








84.50 
5.90 

S. 25 


38.33 
2. 68 
3.74 


2. S 
9.6 
11.4 


1.2 
9.3 
1.0 


19.0 










11.2 




Flour 




75.1 


ISO 


Eggplant, fried 


86.50 


39. 24 






150.50 

26. 75 

26. 50 

2.50 

2. 25 

6. 75 


70. 99 
12.13 

12.02 
1.13 

1.02 

3.06 


1.2 

11.4 

14.8 

9. 6 




.3 

100. 

1.0 

10.5 

9.3 

100.0 


5.1 
















75.1 
















11.2 










181 


Kale, boiled 


113.00 


51.26 






100.00 
4.00 


15.86 

1. si 


1.6 


.3 
100.0 


5.6 










185 


Onions, fried 


455.00 


206. 39 






456. 00 
114.00 


206. St 
51.71 


1.0 


.1 
100.0 


11.2 










186 


Parsnips, boiled and browned 


15. 75 


7.14 






19. 26 
1.10 


s. 7:! 
.50 


1.6 
1.0 


. 5 
85.0 


13. 5 




Butter 






187 


Peas, stewed 


15. 25 


6.92 






IS. 25 


s. 28 


3. 6 


,2 


9.8 


188 




23.25 


10.55 








22. 75 
.35 
.50 


L0.32 

.16 

.23 


:;. 6 
1.0 


2 
85! o 


9.s 




Butter 












100.0 



1(U 



T^ble 38.— Data for computing percentage composition of cooked foo&s used in thedietary 

studies — Continued. 



Ref- 



ence 

No. 



Kinds of cooked food and of ingredi- 
ents. 



Total weight of Weight < if in- 
cooked food, gredients. 



191 

192 

193 

194 

195 

196 

197 

198 

199 

200 

201 

202 

205 

206 

208 

209 

211 

212 

214 

215 

216 

218 



220 

221 

223 
224 



I ■( >tat< »es, baked, as purchased 

Potatoes, as purchased 

Potatoes, baked, as purchased 

Potatoes, as purchased 

Potatoes, baked, as purchased 

Potatoes, as purchased 

Potatoes, baked, as purchased 

Potatoes, as purchased 

Potatoes, baked, as purchased 

Potat< ies, as purchased 

Potatoes, baked, as purchased 

Potatoes, as purchased 

I >i itatoes, baked, as purchased 

Potatoes, as purchased 

Potatoes, baked, as purchased 

Potatoes, as purchased 

Potatoes, baked, as purchased 

Potatoes, as purchased 

Potatoes, baked, as purchased 

I '( itati >cs, as purchased 

Potatoes, baked, as purchased 

Potatoes, as purchased 

Potatoes, baked, as purchased 

Potatoes, as purchased 

Potatoes, boiled, as purchased 

Pi itati ies, as purchased 

Potatoes, boiled, as purchased 

Potatoes, as purchased 

Potatoes, steamed, edible portion 

Potatoes, edible portion 

Potatoes, steamed, edible portion 

Potatoes, edible portion 

Potatoes, boiled, edible portion 

Potatoes, edible portion 

Potatoes, boiled, edible portion 

Potatoes, edible portion 

Potatoes, boiled and browned 

Potatoes, edible portion 

Potatoes, boiled and browned 

Potatoes, edible portion 

Potatoes, boiled and browned 

Potatoes, as purchased 

Potatoes, browned 

Potatoes, cooked, edible portion. 

Potatoes, edible portion 

Butter 

Lard 

Potatoes, fried 

Potatoes, t ked. edible portion. 

Potatoes, edible portion 

Butter 

Potatoes, fried 

Potatoes, edible portion 

Butter 

Potatoes, fried 

Potatoes, edible portion 

Butter 

Lard 

Potatoes, hashed 

Potatoes, cooked, edible portion 
Potatoes, cooked, edible portion 

Potatoes, mashed and creamed 

Potatoes, edible portion 

Milk 

Butter 

Potatoes, mashed and creamed 

Potatoes, edible portion 

Milk 

Butter - 

Potatoes, mashed and creamed 

Potatoes, edible portion 

Milk 

Butter - 

Potatoes, mashed and creamed 

Potatoes, edible portion 

Milk 

Butter 



Us. 

27.25 



Kilos. 
12. 36 



4.00 
"4.25 
'3.50 
24."56' 

"5.66 
"i'so" 

"3.'50" 
29^25 

'•2.00 
"3." 50 
30.50 
i49.'75 

175.' 66 

"27.66 

"27.'75" 
'27.50 

2S'25 
"19." 50 

"is." 56 
"22.06 

"\Y. 50 



1.81 
'i.93' 
"i.59 
ii.'ii 
"i'27 
"i. is 
"i.59 

13." 27' 
'".91 
"i.59 
"i.3."84 

'67."93 
"79.' 38 

'i'2.25 

'i'i.'sg" 

"VIAI 
"i2.81 
"8." 85 

"s." 39 

9.98 
"7." 94 



Lbs. 

35] 50 
'4.56' 
*5. 50 

5.75 
3i. 75 

"(";.' 66' 
"3.56' 
"5.56 

'36.' 75 

"^25 
"i." 50 
39.50 
i5l.50' 
i79.'50" 
"28." 25" 

"8L75 

'2s'25 

28.66 

"26.75 
"25.56 
"26.06 



Percentage compositii >n 
of ingredients. 



Pro- 
tein. 



Fat. 



Carbo- 
hy- 
drates. 



Kilos. Perct. Perct. Per a. 

'i6."i6'j""i.'8'i""6.'i | ii.7 

"ilbl' ""i.*8 .i "" ii.7 

"'•2.'50' ""i.'s .'i " 14.7 



17. 75 



19. 25 

'is. 66 



15.50 
'28.50 



8. 05 



8. 7:; 
"6.80 



29. 50 



7.03 
12.98 



6.10 

15.25 

1.00 

.25 



2. 61 

ii'io" 

'2^72' 

"i."59 
"2.'50' 

16. 67 
"i.'47 

"2." 04 
"l7.' l J2 
'6s. 72 
'kl.42.' 

"iisi 
"ii.'io" 
'i2."si' 
'i2.'70 

"*9."ii 
"ii.'57 
'iL'79 



1.8 I 

'i.'s'l 

'£*} 

"ilk' 

"i.'s'i 
"i.'s" 
'i.'s" 

i.'s' 
"i.'s" 
"i.'s' 

2. 2 
"2,2 



4.75 

15.50 
1.25 

"22 '46' 
2. 50 

'i7.'66 
.75 
.75 



2.77 

6, 92 
.45 
.11 



2.15 
7. 03 



10. 16 
1.18 

"i'i'i 
.34 
.34 



2.2 

2. 2 

i.'s 
'i'9' 

2. 2 

i!o 



.1 
.1 

85. 
100.0 



2.2 
1.0 



1.0 



13. 3S 



31.75 



5.50 
15.50 



23. 00 

5. 00 
.50 



24. 00 

5.00 

.50 

25.75 

6.25 
.75 



27. 75 
2.25 
1.25 



2. 50 

7.03 



10. 43 

2.27 

.23 



10.89 

2 27 

! 23 

"ii.'es 

2.84 
.31 



2.5 
2.2 



.1 

.1 

85.0 

"".'i 
85.0 

....... 

.s5.ll 
100. 



2.2 

3.3 
1.0 



2.2 
3.3 

1.0 

"2." 2' 
3.3 
1.0 



.1 
4.0 

85. 



.1 

4.0 

85. 



12.69 

1.02 

.57 



2.2 
3. 3 
1.0 



.1 
4.0 



14.7 
"ii."7 

'lill 
~ii.~7 
"ii'7 

"i4."7 

"ii."7 

"ii"? 
"ii.'7 

'ii'7 

"ii.7 
"is." 4 
"is.'i 
"is.'i 

"is." 4 

"is. 4 
"is.'i 
"ii'7 



15.0 

is. 1 



19.8 

IS. 4 



18. 1 

'is.'i 



20. 9 
18.9 



18.4 

5. 



IS. 4 
5.0 



.1 I 18.4 
4. 5. 
s.5.0 



is.4 
5.0 



L65 



Table 38. — Data for computing percentage composition of cooked foods used in the dietary 

studies — Continued. 



Ref- 
er- 
ence 

No. 


Kinds of cooked food and of ingredi- 
ents. 






Weight of in- 
gredients. 


Percent 
ofi 


ige composition 
ngredients. 


conked food. 


I'm 
tein. 


Fat. 

Per ct. 


Carbo- 

hj 
d rates. 


228 




Lbs. 
26. 75 


Kilns. 

12.13 


Lbs. 


Kilos. 


Perct. 


Per ct. 






21.75 
4. 15 

. 75 
1 . 25 


'J. 87 
1 . 88 
.31 

. 57 


2.3 

3.3 

i.n 
11. 1 


0.1 

4.0 

86.0 

1.0 


19 s 




Milk 











Butter 








Flour 




75 I 


•>::i 


Potato cakes, tried 


20.00 


9.07 






19.00 

1 . 35 


8. 62 
.61 


2. 2 
1.0 


.1 

S5.0 


18 1 




Butter 








•'.;i 


Rhubarb sauce 




19'2. 89 






Rhubarb, canned (as fresh rhu- 


346.00 
89. 25 


156. 95 

III. IS 


.0 


.7 


:; fi 








100 


"37 


Bean soupa 


687.75 266.60 










45. 66 

17.511 


20.41 
7.94 


22. 5 
11.4 


1.8 
1.0 


59 




Flour 




75 1 


238 






267.17 










19. 75 
1 1 . 25 
1 . 50 


22. 57 

5.10 

.OK 


22. 5 
11. 1 
1.6 


l.s 

1.0 

.3 


59 








'■'< i 








'i 9 


"in 


( 'urn BOUp, clear" 


92.50 tl.96 






< lorn, canned & 














Meat (soup stock) a 
















Milk 




29. 75 
1.00 
1.50 


13. 19 

.45 

.i;s 


3. 3 

1.0 

11. 1 


1.0 

J6.C 

1.0 


5 




Butter 










Flour 






75. 1 


.,,., 


Potato soup " 


96.00 


43.55 






Onions 


2. 00 

. 75 

10.75 

29.50 

1 . 25 

1.00 


.91 

.34 

l.ss 

13.38 

! 15 


1.6 

1.1 

2. 2 

3.3 

11. 1 

I.I! 


:! 

.1 

1.0 

l.u 
85.0 


9. 9 










:; :; 










is J 




Milk 






;, n 










75 1 




Butter 








?43 




95.00 


13.09 






Tomatoes, canned 6 


36. 25 
2.50 

1 . 75 

.50 

.50 

1 . 50 


16.44 

1.13 
.79 

.23 
.23 
.68 










8.0 
1.6 

II. I 
1.0 


.3 

.3 
1.0 

S5.ll 


7'i li 




Onions, edible portion 

Flour 







9.9 
75 1 




Butter 
















100 


"II 




94.00 


42. 64 










Tomatoes, canned '> 


37.00 
3.00 

2. 75 

.50 


16.78 

1.30 

.23 














8.0 
1.0 


.3 

85. o 


79 




Sugar 






100.0 




Butter 








•.'Hi 


Vegetable soup" 


86. 75 


38.90 






2.00 

2. 75 
2. 60 
12.50 

1.50 

1 . 50 
. 10 
.511 

.60 


.91 
1 . 25 
1.18 
5. (17 
.68 
. 68 
.18 
.23 
.27 


8.0 
3. 
2.8 
1.2 
1.6 
1.1 
1.1 
1.6 
11. i 


.3 

.2 
1.2 
.2 
.3 
. 1 
. 1 
.3 
1.0 


79 o 










9. s 











19.0 










4.0 










9.9 










9.3 




Celery 
















5 6 




Flour 




75 ] 


?47 


Vegetable soup a 


94.50 


42. 87 






•J. 5(1 
12.50 

2.50 

1 . 25 

:; ,,n 
.60 


1.13 

5. 07 

1.13 

.57 

1 . 59 

.27 


8.0 
1.2 
2.8 

3.0 

1.0 
11.1 


.3 
.2 
1.2 

.3 
1.0 


79, ( 1 










9 II 




Corn, canned 






19.(1 












Onions, potatoes, carrots, and cab- 






10.8 




Flour 






75. 1 


248 


Vegetable soup o 


12.50 


19.28 






1.50 

.511 
'.l. 25 

.25 
1.75 
2.:;:, 
1 15 


. 68 

.23 
1.211 

.11 
2. 15 
1.07 

.52 


1.0 
.9 
1.2 
S.O 
2.8 
2. 2 

1.6 


.3 
.2 
.2 
.3 
1.2 
. 1 

.3 












7 1 










1 ii 










79.0 








19.0 










is. 1 












249 


Vegetable soup « 

Rice 


10.50 


18.37 






.50 
1 . 25 


. 22, 
. 57 


s.o 
11.1 


.3 

l.u 


79.0 




Flour 






75. 1 



" Stock was used in making soup in almost every instance, but the quantity of nutrients in it could 
noi be estimated, hence it is generally not mentioned. 

'• These articles were cooked in the soup lor some time and then str 
material may have cooked out of them was necessarily neglected ii 
the soup. 



trained out. Whatever nutritive 
in computing the composition of 



Ifi6 



Table 38 —Data for computing percentage composition of cooked foods used in the dietary 

studies— Continued. 



Kef- 



en ce 
No. 



250 



Kinds oi cooked food and of ingredi- 
ents. 



Total weight of 
cooked food. 



255 



257 



259 



260 



264 



266 



Vegetable soup— Continued. 

Tomatoes, canned 

( inions 

Carrots 

Corn, canned 

Cabbage 

Potatoes 

Vegetable soupa 

Potatoes 

Carrots 

Onions 

Rice 

Tomatoes, canned 

Flour 

Vegetable sou] »« 

Tomatoes, canned 

Carrots 

Onions 

Potatoes 

Rice 

Cabbage 

Flour 

Squash, boiled 

Squash 

Succotash 

Beans, lima, dried 

Corn, canned 

Butter 

Flour .--• 

Sweet potatoes, baked, edible portion 
Sweet potatoes, edible portion . . . 

Butter 

Sugar - - 

Sweet potatoes, boiled and browned. 

Sweet potatoes 

Butter -- 

Sweet potatoes, boiled and browned. 

Sweet potatoes, edible portion 

Sugar 

Butter 

Sweet potato roll 

Sweet potatoes, edible portion 

Butter 

Sugar 

Tomato sauce (stewed plum tomatoes) 

Plum tomatoes, as purchased 

Sugar 

Flour 

Tomato sauce (stewed plum tomatoes) 

Plum tomatoes, as purchased 

Sugar 

Flour 

Tomatoes, stewed 

Tomatoes, canned 

Butter 

Sugar 

Bread 

Tomatoes, stewed 

Tomatoes, canned 

Bread 

Sugar 

Butter 

Turnips, boiled, edible portion 

Turnips, edible portion 

Apples, baked, edible portion 

Apples, edible portion 

Sugar 

Apples, baked, as purchased 

Apples, as purchased 

Sugar 

Apples, baked, as purchased 

Apples, as purchased 

Sugar 

Apples, fried 

Apples, edible portion 

Eggs, as purchased 

Flour 



U>s. 



Kilos. 



5-41.00 ■ 245.40 



Weight of in- 
gredients. 



Lbs. 

8. 75 
2.50 
1.00 
3.70 
1.75 
2.00 



564.25 i 255.94 



69.50 I 31.53 
530.66' 210.41 



17. 50 
1.75 
2.00 
15.00 
13.75 
14.50 



Kilos. 

3.97 

1.13 

.45 

1.68 

.79 
.91 



Percentage composition 
of ingredients. 



Pro- 
tein. 



Per ct. 

1.2 
1.4 

.9 



1.6 



Carbo- 
Fat. I hy- 
drates. 



Per ct. 
0.2 
.3 
.2 
1.2 
.3 
.1 



Per ct. 

4.0 
S.9 
7.4 

19.0 
5.6 

is. 4 



7.94 
.79 
.91 
6.80 
6.24 
6.58 



2 2 
\.\ 
1.6 

8.0 

1.2 

11.4 



12.50 

2. 25 
.25 

14.25 
12. 00 

7.50 
12. 25 



04.00 42.64 



5.67 


1.2 


1.02 


1.1 


.11 


1.6 


6.46 


2.2 


5.44 


8.0 


3. 40 


1.6 


5. 56 


11.4 



.1 

.4 
.3 
.3 
.2 
1.0 



15. 42 



17.00 



85. 00 

240. 00 

S.00 

3.00 

'42.75 
2. 00 

.50 

21.75 
1.00 



38. 56 

108. 86 

3.63 

1.36 



1.4 

'is.T 
2.8 

1.0 
11.4 



.2 
.4 

.3 
.1 
.3 
.3 
1.0 



19.39 ; 1.8 
.91 I 1.0 
.28 



.5 

"i*5 

1.2 

85.0 
1.0 



85. 



22.25 I 10.09 



140.25 I 63.62 



59.25 26. SS 



19.50 

1.00 

.40 



>1.50 

1.00 

.50 



9. 87 

.45 



8. 85 



1.8 
1.0 



1.8 



1.0 



0.75 1.8 
.45 , 1.0 
.23 I 



111.75 

17.00 
13.00 



43. 75 
11.00 
5.75 



50.69 ; .9 

7.71 

5.90 11.4 



85.0 



I. n 



19.85 I .9 

4.99 

2.61 11.4 



2S5.00 129.28 



21.75 



215.00 



221.00 



11.90 



9.87 



97. 52 



18. 75 

.25 

1.50 

1.00 



20.10 

1.50 

.50 

.35 



1.2 
1.0 



S.51 
.11 
.68 ■ 

. 45 9. 2 



S5.0 



1.3 



1.2 

9.2 



9.12 
.68 

.23 .... 
.16 1.0 



1.3 
"85* 6 



320. 00 



100.25 



21.00 
2.00 



238. 00 

10. 75 



241.50 
7.00 



8.25 
1.50 
2.50 



9. 53 
.91 



107.06 
4.S8 



1.3 
. .... 



109. 55 
3.18 



3.74 

.68 

1.13 



.4 .5 

13.1 i 9.3 
11.4 I 1.0 



18.4 
9.3 
9.9 

79.0 
4.0 

75.1 



4.0 
9.3 
9.9 
18.4 
79.0 
5.6 
75.1 



9.0 



65. 9 
19.0 



75. 1 
~27^4 



100.0 
"i»7.'4 



27.4 
100.0 



100.0 



3.9 

100.0 

75.1 



3.9 
100. 
75.1 



100.0 

53. 1 



4.0 

53.1 
100.0 



14.2 
100.0 



10. s 
400.0 



40. S 
400.0 



a Stock was used in makink soup in almost every instance 
not be estimated, hence it is generally not mentioned. 



but the quantity of nutrients m 



14.2 

*75."i 

it could 



167 

Table 38. — Data for computing percentage composition of cooked foods used in the dietary 

studies — < 'on tinned. 



Ref- 
er- 
ence 
No. 



283 
284 
286 
287 
288 
289 
290 
•Jill 
295 

296 

297 
298 

299 

800 

303 
304 



Kinds of cooked food and of ingredi- 
ents. 



Total weight nt' 
ci inked food. 



Lbs. 
27.00 



Kilos. 
12.25 



Weight of in- 
gredients. 



Lbs. 



I'ears, stewed, edible portion 

Pears, edible portion ' 19.00 

Sugar 1 3.00 

Pears, stewed, edible portion 

Pears, edible portion 17.00 

Sugar 4. 25 

Prunes, stewed, as purchased 

Prunes, dried ' 8, 50 

Sugar ] 3.50 

Prunes, stewed, as purchased 123.25 55.91 

Prunes, dried i ' 50. 50 

Sugar 14. 25 

Prunes, stewed, as purchased 109.75 49.7s 

Prunes, dried ' ■ 51.00 

Suga r j 1 5. 50 

Prunes, stewed, as purchased 96.75! 43.89 

Prunes, dried 47.75 

Sugar 11.25 

Prunes, stewed, as purchased 502.00 227.71 

Prunes, dried 200. 00 

Sugar 48.00 

Apple sauce 19. 00 I 8. 62 

Apples, as purchased 13. 50 

Sugar 3. 75 

Apple sauce 21. 50 9. 75 

Apples, edible portion 19. 50 

Lemons, as purchased .50 

Sugar ! 3. 00 

Applesauce 18.50! s. 39 

Apples, edible portion 11. 00 

Sugar 2. 00 

Apple sauce 25. 50 1 1 . 57 

Apples, edible portion 22.00 

Sugar ! 6. 00 



8.62 
1.36 



17.00 



n 



5. 07 
1.81 



103. : 



47.06 



32.50 14.74 



Apple sauce 

Apples, edible portion ! 12.50 

Sugar 4.00 

Apple sauce 

Apples, edible portion 17.50 ; 7.94 

Sugar 4.75 2. 15 

Apple sauce (from another lot) | 10.50 4.70 

Apple sauce (from evaporated apples) 

Apples, evaporated ! 100. 00 45. 36 

Sugar ! 05.00 29.48 

Cranberry sauce 

Cranberries, as purchased ' I 13.50 6.12 

Sugar 5. 75 '>, 61 

Peach sauce (from evaporated 

peaches) 

Peaches, evaporated ' 50.00 22.68 

Sugar 7.50 3.40 

Peach sauce (from evaporated 

peaches) 

Peaches, evaporated '.. 10.00 1.54 

Sugar 2. 25 1 . 02 

Peach sauce (from evaporated 

. peaches) 

Peaches, evaporated 150.00 68.04 

Sugar 00.00 27.22 

Hash.. 

Beef, boiled, as purchased ias 

boiled beef, canned) 25.00 11.34 

Onions -• 1. 50 .68 

Potatoes, boiled 26.75 12.13 

Hash, baked 132.00 59.86 

Beef, boiled, edible portion 1 48.00 

Potatoes, steamed ' 56.00 

Onions, tops ' 3.50 

Fatgravy 21.00 

Bread crumbs (as bread ) 2. 00 

Liver and bacon, fried 10.00 1.54 

Li ver 5. 50 

Bacon, fat, edible portion 14.50 

Fat cooked out • 6.00 

Meat pie 49.50 22.46 

Stew beef and pork, chopped 

Average of beef an. 1 pork side ' 21.00 9.53 



7.71 
1.93 



3.86 
1.59 



22. 91 
6. 40 



23. 13 

7.03 



21.00 
5. 10 



90.: 

2i.; 



6.12 
1.70 



8. 85 

.23 
1.36 



Percentage composition 
of ingredients. 



Pro- 
tein. 



Perct. 
""6.6 



Fat. 



Perct. 
"b'.b 



Carbo- 
hy- 
drates. 



Perct. 



.4 
..... 

'i.'tV 



152.00 205.03 



56. 00 25. 10 



2.i. ■> 

1.6 
2.5 



22. 77 

25.10 

1.59 

9. 53 

.91 



2. 50 
6.58 

2. 72 



20. 7 
9.9 



.5 

.4 

±2 



1.0 



1.0 



22. 5 

.3 
.1 



33.1 



29 3 

2.4 

l.o .1 
75.0 

9.2 1.3 



4.5 

07. 4 

100.0 



14.1 

100.0 



14.0 
100. 1 



02. 2 
100. 



02. 2 
100.0 



02. 2 
100.0 



02. 2 
100.0 



02.2 
100.0 



10. S 
100.0 



14.2 

5.9 
100.0 



14.2 

100. 



14.2 
100.0 



14.2 

100.0 



14.2 
100.0 



00. 1 
100.0 



9.9 

100.0 



02. 5 

1011. 



62.5 

loo.O 



02. 5 
100.0 



9. 9 

20.9 



20. 1 
11.2 



:.:', 1 

i.*5 



I OX 

Table 38. — Data for computing percentage composition of cooked foods used in the dietary 

studies ( Jontinued. 



Ref- 


Kinds of cooked f I and of Ingredi 

rills. 






\\ eight of in- 
gredients. 


Percentage composition 
of ingredients. 


er- 
ence 
No. 


cooked food, 


I'm 
tein. 


Kal. 


1 :u bO 

hy- 
drates. 


311 


Meal pie— Continued. 


TJ>8. 


Kilos. 


Lbe. 

15.00 
7. 25 
2. 50 


KHoi 

0. SO 

:>,. 2'.) 
1.18 


Per ct. 

2.2 
11. 1 


Per ct. 

0. 1 
1.0 

100.0 


Per <■/. 

is. 1 




Flour 






7.".. 1 




Lard 












•12.50 


19.28 








21.25 
LI. 50 

2.0(1 


9. (i 1 

.".. 22 
.01 


IS. 1 

2. 2 
ll.l 


22.0 

d 












is. 1 




Flour 






7.Y 1 




Beei stew 


2 IS. (II) 


98. 89 






Beef (average of several compu- 




61.00 

6.50 
13.75 

12.50 

2.50 

27.25 


27. 07 

2.'.);. 
0.21 
5. 07 

1.18 
12.36 


28. 5 

22. 

2. 5 
II. 1 
1.0 

2. 2 


30.5 

2 .1 
1.0 
.8 

.1 






Beef, lean (as round i, edible poi 
















2O.0 




Flour 






7.'.. 1 










0. 










18. 1 


".ii 




207.50 


94. 12 






Beef, boiled, edible portion (as 


51 ,,ii 
11.75 

30.00 

2. 75 


20. OS 

0. 00 

13.61 

1 . 25 


80.5 

II. 1 
2.2 
1.0 


30.6 

.3 












7. r >. 1 










is. 1 










0. 






226.50 


1(12.71 






Heel, boiled, edible portion (as 
No 5) 


29. 25 

81.00 
35.50 

2.00 
10.50 


13.27 

11.00 

10. 10 

.01 

7.49 


30.5 

2.2 
31.8 

1.0 

11. 1 


30.6 

.1 

28. :: 

.8 

1.0 












is. 1 




















0. 










75. 1 






49.00 








Mutton, neck, as purchased 




28. 75 

17.25 
1.25 
1.50 


IS. 01 

7.82 

.57 
. OS 


12.8 

2.2 
11. 1 


17.0 

. 1 

1.0 

100.0 


is. 1 










7:.. 1 












319 


Chicken, creamed 


•jr.. vr. 


1 1 68 






8.00 
12.00 

. 25 


:;. 68 

... ii 
.11 


17.0 

3. :\ 
1.0 


11.5 

1.0 

85. 


2. 1 




Milk 






5.0 




Mutter . 








321 




19.75 


8.96 








9.50 

7.50 

1.00 

.75 


4.31 

3 to 
. 15 

.::t 


0.0 
3. 8 

1.0 
ll.l 


1.8 

4.0 
85,0 

1.0 


3.8 




Milk 






A. II 




Butter 
















75. 1 


...... 




■11.75 


20.30 








15.00 
26. 25 

.50 


o.so 

11.01 
. 2)'. 


0.0 
3.8 

1.0 


1.3 

1.0 

85.0 


3. 3 




Milk 






5. 




Butter ... 












92. 50 


ii 96 








12.75 
1. 10 
11.75 

.50 


5. 7S 

.50 

18.94 

.2:: 


0.0 
11.1 
3.3 

1.0 


1.3 
l.o 
l.o 

S5.0 


3. :: 










75. 1 




Milk 






5.0 




Cutler .. 












10 00 












2.00 

3.00 
.50 
.75 


.01 
1 36 
. 2:: 
.34 


in. 1 
8/8 
11. 1 

1.0 


0. 3 

l.o 

l.o 

85.0 






Milk 






5.0 










75. 1 




Butter 








320 




7. 25 


8. 29 




















Butter 






.75 
. 50 


.:;t 
. 23 


1.0 
11. 1 


85.0 
1.0 












75.1 


330 




S. 75 


_ 8.97 








1.15 


. 52 


1.0 


.:; 


'I 












381 


Milk 


2. 15 


.98 














1.00 
I.IIO 
. 15 


. 45 

. 15 

.117 


3. :: 
11. 1 
1.2 


l.o 
1.0 


5.0 




Flour 






7.-.. 1 




Rice, boiled 






12. 1 







20.00 


9.07 








2. 75 

::. 2;. 

7. 50 
.00 


1 . 25 
1. 17 
3.40 

.27 


25. 
l;',. 1 

:!. :: 
11. 1 


33. 7 
.0 

• 4.0 
1.0 


2. 1 










71.1 




Milk 






5.0 










75. 1 


:;:;i 




59. 25 


26. 88 








12.00 

id. 15 


5. II 
8. 00 


1:: 1 
1 1.2 


.0 


71. 1 




Tomatoes, canned 






1.0 



i The nutrients in these materials could n<>i be calculated. 



169 

Tabi i: 38.- -Data for computing percentagi composition of cooked foods used in the dietary 

studies — < Jontinued. 



Ref- 



Vllre 

No. 



334 

13 



836 



Kinds of cooked I 1 and of ingredi- 
ents. 


Total weight of 
cooked food. 


Weigh! of in 
gredients. 


Percentage composition 
i>r ingredients. 


Pro- 
tein. 


Fat. 


Carbo- 
hy- 


Macaroni and tomatoes— Continued. 


Lbs. 


Kilos. 


Lbs. 
,25 


Kilos. 
1.02 

. II 


Per ct. 

11. l 

1.0 


Per ri. 

1.0 

85. 


Per ct. 

75. 1 


Butter 






Muffins 


12.25 


5. 56 




Butter 


.75 

.7.". 

2.50 

6.00 

5.00 


.34 
.34 
1.13 

2. 72 
2. 27 


1.0 

14.8 

11. 1 
3.8 


85.0 
LOO.O 
10. 5 

l.i) 
4.0 




Flour 




7") 1 


Milk 





5.0 




18.00 


8.17 






2.25 
3.25 
14.25 


1.02 
1.47 
6. 16 






luo.o 






14.8 

::. 3 


10.5 
1.0 




Milk 




:..n 




■js. 75 


13.04 




Milk 


22.00 
1.00 
3.60 
3.25 


9. 98 
.45 
1.63 
1.47 


3. 8 
12.9 

13.0 


1.0 

is. 7 

.2 


5. 






30 :: 












100.0 




10.75 


4.88 








Milk .' 


1.26 
1 . 50 
3.00 


1 . 98 
. 68 
i 36 


3.3 


4.0 


6.0 






100.0 






13.1 


9.3 






84.50 










6.00 
25.50 

::. 75 


2. 72 
1 1 . 57 
1.70 






100.0 


Milk : 




8. 3 

i;;. l 


4.0 
9.3 


5.0 












5. 56 






1.50 

lit. nil 

.7.". 


.68 
1.54 
.34 






9. 8 













LOO.O 




13.0 


.2 




Lemon jelly 


29.00 








1.00 
1.00 
1.50 
1.50 


. 15 

2.04 

. 68 


91.4 


. 1 








9. 8 






100.0 












34.0 




25.50 


11.57 











19. 00 
3. 75 
1.60 
1.90 


8. 62 
1.70 

.7:! 
.86 


.4 
11. 1 


.6 

l.u 

100.0 


11.2 








75. 1 
















100.0 




269. 50 














103.00 
24.00 
60.00 

30.00 


46. 72 
10.89 
27.22 
13.61 


.6 


■■- 


3. 6 








n in. ii 








11.4 


1.0 
100.0 


7f,. 1 


Lard 










228.50 










4. 75 
1.60 

20.50 
6.00 
7.50 
3. 88 

46. 50 


2. 15 

. 68 
9.30 

2. 72 

3. in 
1.76 

21.09 


2. 1 
2. 3 


1.7 
3.0 


71.2 


Mutter 

Pudding, chocolate 

Milk 


25.50 


1 1 . 57 


68. 5 
100.0 


13.1 

9. ii 
1.0 
9. 2 


9. 3 

9.3 

85.0 

1.3 


11.2 

58. 1 


21.75 

2. 75 
1.50 


9. 87 
,34 

1 . 25 
. 68 


8.8 
12.9 


1.0 

is. 7 


.".. 







80.8 


Sugar 




100.0 






90.0 


Pudding, chocolate 

Milk 


24.35 












23.25 
3. 25 
1. 00 
1.35 


10.65 

1. 17 

1.. 

.61 


3. 3 


4.0 


5. 






100. 






12.9 


is. 7 


30.8 






90.0 


Butter 


13.50 


6.12 










1.35 
1.25 

•_'. 7.". 
1 . 95 
5.00 


.61 

1 . 25 
.89 

2. 27 


"To' 

3.3 
13. i 

11. 1 


85. 

1.0 

9. :; 

l.u 










LOO.O 


Milk 






6.0 
















7.".. 1 




2" 


LI. 34 




Milk 


20.00 

:;. 7.". 

,ii 

2.50 


9.07 
1.70 

. 28 


3. 3 
13.1 


1.0 

9 ;. 


5.0 




























100.0 




29.50 


13.38 






3. 25 


1. 17 
10.82 






LOO.O 


Milk 






3.3 


4.0 


5, 



a Percentage composition estimated. 



170 

Table 38. — Data for computing percentagt composition of cooked foods used in the dietary 

studies — Conti n ued . 



a The nutrients in these materials could not be calculated. 



Ref- 


Kinds of cooked food and of ingredi- 
ents. 


Total weight of 
cooked food. 


Weight of in- 
gredients. 


Percentage composition 

of ingredients. 


ence 
No. 


Pro- 
tein. 


Carbo- 
Fat. ! hy- 
dra tes 


361 


Pudding, floating island— Continued. 
Eggs, edible portion 


Lbs. 


Kilos. 


Lbs. 
3. .50 
1.45 
1.25 


Kilos. 

1.59 

.66 

•' 7 


Per ct. 
14.8 


Per ct. 

10.5 


Perct. 

90.0 
75. 1 








11.4 


1.0 


363 


Pudding, junket 


33. 75 


15.31 






Milk 




24.00 
1.25 
1.50 

7.00 


10. 89 

. 57 

.68 

:;.. 18 


3.3 


4. 5. 










100.0 
60.0 










1.0 
.8 












.2 11.6 


364 




29. 50 


13.38 






Milk 


16. 75 
3.25 

11.00 


7.60 
1.47 
4.99 


3.3 
13.1 
1.3 


4.0 5.0 










9.3 










ISO 












o. 8 
100.0 










2. 50 


1.13 






365 




130.75 


59. 31 










10.00 
14. 25 
13.75 
53. 50 

9.75 


4.54 
6. 46 
6.24 
24.27 
4.42 


8.0 
13.1 


.3 79. 










9.3 












100. 
5.0 




Milk 






3.3 

S. s 


4.0 










8.3 54.1 


366 




110.00 


49.90 








5. 75 
24. 26 
10. 25 
21.25 
10. 00 
5.00 
8. 75 
9.75 


2. 61 
11.00 
4.65 
9.64 
4.54 
2. 27 
3.97 
4.42 


9.0 
11.4 
4.7 
2.4 
9.2 
2.6 


9.3 11.2 










1.0 75.1 




Suet 






81.8 1 










- 1.7 74.2 










1.3 53.1 










3.3 76-1 












70. 
100.0 














367 




318. 50 


144.47 










39. 00 

50. 00 
69. 00 
28. 50 
10.00 

l.\ ;."' 

48. 00 
41.50 


17.69 
22. 68 
31.30 
12. 93 
4.54 
7.14 
21.77 
20.19 


11.5 
2.4 


1.6 61.2 










1.7 74.2 












70.0 










2. 6 


3.3 


76. 1 











100.0 




Suet 






4.7 
3.3 
11.4 


81.8 
4.0 
1.0 






Milk 






5.0 










75.1 


369 




11.50 


5. 22 








1.50 
3.00 
2.00 


.68 

1.36 

.91 


14.8 

. 7 


10.5 
.5 












5.9 










ioo.o 


370 




10. 75 


4.88 










Butter 


. . 

.45 

1.00 

1.50 


.20 
.45 
. 68 


1.0 
13.1 




85. 
9.3 






















100.0 


371 




8. 00 


3. 63 










Milk 


6.00 

1.25 
1.00 


2. 72 
. 57 
.45 


3.3 

14.8 


4.0 
10.5 


5. o 








- 












100. 













o 



LP. Mr '08 



V 



LIBRARY OF CONGRESS 




